Good afternoon here we will give you a recipe seared chicken w/ zucchini noodle al pastor bowl which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from seared chicken w/ zucchini noodle al pastor bowl which has aroma and taste that can evoke our tastes.

So that the result of seared chicken w/ zucchini noodle al pastor bowl, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare seared chicken w/ zucchini noodle al pastor bowl the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings used in make

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

Few squirts each; Pour can on green enchilada sauce evenly over chicken; Now evenly spread can of Rotel over chicken. Grill until golden but still moist inside. Thaw Boudin if frozen and slice down longways. Pull and let sit with chicken.

How 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.
10. Done and ready to serve!

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