Seared Chicken w/ Zucchini Noodle Al Pastor Bowl
Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, seared chicken w/ zucchini noodle al pastor bowl. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook seared chicken w/ zucchini noodle al pastor bowl using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:
  1. Take Seared Chicken
  2. Take 6 oz Chicken Breast
  3. Get 1 tsp Cayenne Pepper
  4. Make ready 1 tsp Ground Cumin
  5. Prepare 1 tbsp Grill Mates Brown Sugar Bourbon Seasoning
  6. Prepare 2 Limes for juice and zest
  7. Get Salt and Pepper
  8. Prepare 1 tbsp Stick Butter
  9. Make ready Al Pastor Zucchini Noodles
  10. Prepare 1 La Tortilla Factory Al Pastor Skillet Sauce
  11. Take 1 Small Zucchini
  12. Take 2 tbspn Chopped Green Onion
  13. Get 1 tbsp Cilantro Diced
  14. Take Salt and Pepper
  15. Make ready 2 Asparagus
  16. Prepare 2 Premade soft shell Taco Bowls
Instructions to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:
  1. Heat Skillet to Medium High. Pad both sides of chicken breast to remove outer juice. Season with Salt, Pepper, Cayenne, Cumin, and Grill Mates.
  2. Once heated, add butter to slightly froth. Place in in chicken and sear about 6-7min. While saucing butter over chicken.
  3. In the meantime, spiral the Zucchini into noodles. Season liberally with salt and pepper. Add in a small bowl of water and let rest. Dice up Green Onion and Cilantro.
  4. Flip chicken over and continue to sauce. Top with some cilantro, and continue to sauce until 165-170° internal temperature. (Add in asparagus about 3 minutes prior to allow asparagus to soak in the juice. Remove from pan, top with half the skillet juice and let rest.
  5. Strain Zucchini Noodles and pat excess water off.
  6. With the remaining juices, add in Zucchini Noodles and sauté. Drizzle half the pouch of Al Pastor seasoning and stir in. Add in half the green onion and Cilantro and continue to stir. Remove front heat.
  7. Prior to serving, Slice the chicken at an angle.
  8. Place two taco bowls, base it with the zucchini noodles, Chicken Slices (drizzle al pastor glaze from skillet on top. Dash with cilantro, green onion, and Lime Zest. Place asparagus and two lime wedges (for squeezing on taco bowl).
  9. Serve and enjoy.

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