Recipe of Super Quick Homemade Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, seared chicken w/ zucchini noodle al pastor bowl. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is something that I have loved my whole life.

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