How to Cook Delish Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

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Before you jump to Seared Chicken w/ Zucchini Noodle Al Pastor Bowl recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small means by which energy and money can be saved. Eco-friendly living just isn't that difficult. Largely, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let's go back to seared chicken w/ zucchini noodle al pastor bowl recipe. You can have seared chicken w/ zucchini noodle al pastor bowl using 16 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:

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

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