Hello, I am Jane. Today, we’re going to prepare seared chicken w/ zucchini noodle al pastor bowl recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Seared Chicken w/ Zucchini Noodle Al Pastor Bowl Recipe
Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must 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 can achieve it.
The ingredients needed to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:
- Prepare Seared Chicken
- Make ready 6 oz Chicken Breast
- Make ready 1 tsp Cayenne Pepper
- Get 1 tsp Ground Cumin
- Prepare 1 tbsp Grill Mates Brown Sugar Seasoning
- Make ready 2 Limes for juice and zest
- Prepare Salt and Pepper
- Prepare 1 tbsp Stick Butter
- Take Al Pastor Zucchini Noodles
- Make ready 1 La Tortilla Factory Al Pastor Skillet Sauce
- Take 1 Small Zucchini
- Take 2 tbspn Chopped Green Onion
- Make ready 1 tbsp Cilantro Diced
- Take Salt and Pepper
- Take 2 Asparagus
- Make ready 2 Premade soft shell Taco Bowls
Steps to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:
- Heat Skillet to Medium High. Pad both sides of chicken breast to remove outer juice. Season with Salt, Pepper, Cayenne, Cumin, and Grill Mates.
- Once heated, add butter to slightly froth. Place in in chicken and sear about 6-7min. While saucing butter over chicken.
- 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.
- 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.
- Strain Zucchini Noodles and pat excess water off.
- 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.
- Prior to serving, Slice the chicken at an angle.
- 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).
- Serve and enjoy.
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