How to Prepare Homemade Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, seared chicken w/ zucchini noodle al pastor bowl. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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. Prepare Seared Chicken
2. Get 6 oz Chicken Breast
3. Take 1 tsp Cayenne Pepper
4. Prepare 1 tsp Ground Cumin
5. Take 1 tbsp Grill Mates Brown Sugar Bourbon Seasoning
6. Make ready 2 Limes for juice and zest
7. Prepare Salt and Pepper
8. Make ready 1 tbsp Stick Butter
9. Make ready Al Pastor Zucchini Noodles
10. Get 1 La Tortilla Factory Al Pastor Skillet Sauce
11. Make ready 1 Small Zucchini
12. Get 2 tbspn Chopped Green Onion
13. Prepare 1 tbsp Cilantro Diced
14. Take Salt and Pepper
15. Make ready 2 Asparagus
16. Take 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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