This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Seared Chicken w/ Zucchini Noodle Al Pastor Bowl. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Seared Chicken w/ Zucchini Noodle Al Pastor Bowl as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

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Seared Chicken w/ Zucchini Noodle Al Pastor Bowl.

Before preparing the dish, I have done some research on how to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl easily with perfect taste. You can have Seared Chicken w/ Zucchini Noodle Al Pastor Bowl using 16 ingredients and 9 steps. Here is how you achieve that.

Tasty Seared Chicken w/ Zucchini Noodle Al Pastor Bowl Recipe Ingredients

It's of Seared Chicken.
Prepare 6 oz of Chicken Breast.
Prepare 1 tsp of Cayenne Pepper.
It's 1 tsp of Ground Cumin.
It's 1 tbsp of Grill Mates Brown Sugar Bourbon Seasoning.
It's 2 of Limes for juice and zest.
It's of Salt and Pepper.
It's 1 tbsp of Stick Butter.
You need of Al Pastor Zucchini Noodles.
You need 1 of La Tortilla Factory Al Pastor Skillet Sauce.
You need 1 of Small Zucchini.
You need 2 tbspn of Chopped Green Onion.
It's 1 tbsp of Cilantro Diced.
Prepare of Salt and Pepper.
You need 2 of Asparagus.
Prepare 2 of Premade soft shell Taco Bowls.

How to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl step by step

Heat Skillet to Medium High. Pad both sides of chicken breast to remove outer juice. Season with Salt, Pepper, Cayenne, Cumin, and Grill Mates..
Once heated, add butter to slightly froth. Place in in chicken and sear about 6-7min. While saucing butter over chicken..
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..
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..
Strain Zucchini Noodles and pat excess water off..
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..
Prior to serving, Slice the chicken at an angle..
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)..
Serve and enjoy..