Simple Way to Prepare Speedy Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

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

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

In a cup, stir the yogurt, olive oil, honey, lemon juice, wasabi and salt. Immediately pour half of the hot Alfredo over the zucchini noodles and gently toss to combine. Top with sliced chicken, a spoonful of Alfredo, chopped parsley, and a sprinkle of Parmesan cheese and black pepper. Cut chicken up into chunks, coat w/ flour, heat a small amount of oil in pan sear chicken, in separate bowl dilute preserves w/ a little water when chicken is almost done pour preserves on the chicken stir and cover or a couple min.

Instructions 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.

Top with sliced chicken, a spoonful of Alfredo, chopped parsley, and a sprinkle of Parmesan cheese and black pepper. Cut chicken up into chunks, coat w/ flour, heat a small amount of oil in pan sear chicken, in separate bowl dilute preserves w/ a little water when chicken is almost done pour preserves on the chicken stir and cover or a couple min. Remove the zucchini noodles from the skillet; keep warm. Add the chicken mixture to the skillet. Add the coconut milk and broth.

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