You are looking for inspiration recipes seared chicken w/ zucchini noodle al pastor bowl that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious seared chicken w/ zucchini noodle al pastor bowl should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of seared chicken w/ zucchini noodle al pastor bowl, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare seared chicken w/ zucchini noodle al pastor bowl good wherever you are, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required exist in make

1. Prepare Seared Chicken
2. Use 6 oz Chicken Breast
3. Prepare 1 tsp Cayenne Pepper
4. Take 1 tsp Ground Cumin
5. Prepare 1 tbsp Grill Mates Brown Sugar Bourbon Seasoning
6. Prepare 2 Limes for juice and zest
7. Prepare Salt and Pepper
8. Take 1 tbsp Stick Butter
9. Prepare Al Pastor Zucchini Noodles
10. Use 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. Take Salt and Pepper
15. Use 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.

Step by step 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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