Ultimate Cooking Recipe Seared Chicken w Zucchini Noodle Al Pastor Bowl Practical Delicious

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16 ingredients, 9 steps, cooking Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

Good Evening all, at this time you can cook recipe Seared Chicken w/ Zucchini Noodle Al Pastor Bowl with 16 ingredients and 9 steps. Next this is how to make it, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 16 ingredients and 9 stages of easy cooking Seared Chicken w/ Zucchini Noodle Al Pastor Bowl.

Ingredients all Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

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

If all ingredients Seared Chicken w/ Zucchini Noodle Al Pastor Bowl it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking 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. Finish and Enjoy.

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