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

Before you jump to Seared Chicken w/ Zucchini Noodle Al Pastor Bowl recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can see results without eliminating foods from your diet or make considerable changes immediately. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will see that you will not want to eat the old diet.

Thus, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to seared chicken w/ zucchini noodle al pastor bowl recipe. To cook seared chicken w/ zucchini noodle al pastor bowl you only need 16 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:
  1. Get Seared Chicken
  2. You need 6 oz Chicken Breast
  3. You need 1 tsp Cayenne Pepper
  4. Provide 1 tsp Ground Cumin
  5. Take 1 tbsp Grill Mates Brown Sugar Bourbon Seasoning
  6. Use 2 Limes for juice and zest
  7. Provide Salt and Pepper
  8. Take 1 tbsp Stick Butter
  9. Take Al Pastor Zucchini Noodles
  10. Get 1 La Tortilla Factory Al Pastor Skillet Sauce
  11. Provide 1 Small Zucchini
  12. Get 2 tbspn Chopped Green Onion
  13. Use 1 tbsp Cilantro Diced
  14. Get Salt and Pepper
  15. Prepare 2 Asparagus
  16. Get 2 Premade soft shell Taco Bowls
Steps 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.

Prepare the chicken - Firstly, slice your chicken breasts into small, bite-size chunks equal in size. We recently made Noodleless Zucchini Bowls for dinner. The perfect weeknight meal for a HOT summer day! And who doesn't love zucchini noodles? You can serve them raw or cooked!

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