Seared Chicken w/ Zucchini Noodle Al Pastor Bowl. Here is how you achieve that. 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.

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Seriously worth every penny and it makes the noodles. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers. Transfer to the bowl with the chicken. You can cook Seared Chicken w/ Zucchini Noodle Al Pastor Bowl using 16 active ingredients and 9 steps. Below is just how we prepare.

Components of Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

Step by step. of Seared Chicken.
Step by step. of Chicken Breast.
Instructions. of Cayenne Pepper.
Guidelines. of Ground Cumin.
Instructions. of Grill Mates Brown Sugar Bourbon Seasoning.
Step by step. of Limes for juice and zest.
Directions. of Salt and Pepper.
Detaile. of Stick Butter.
Instructions. of Al Pastor Zucchini Noodles.
Guidelines. of La Tortilla Factory Al Pastor Skillet Sauce.
Step by step. of Small Zucchini.
Step by step. of Chopped Green Onion.
Directions. of Cilantro Diced.
Guidelines. of Salt and Pepper.
Directions. of Asparagus.
Instructions. of Premade soft shell Taco Bowls.

Thai zucchini noodle bowls - An easy and super-healthy lunch - packed with flavour. Zucchini noodles make a fabulous healthy swap for spaghetti Serve on its own as a vegetarian dish, or top with shredded chicken to make it a more hearty meal. The dressing also works great over a regular. Zucchini noodles are easy to make with my favorite spiralizer and they only take a couple of minutes to cook.

Instructions To Make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

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..

Because I'm obsessed with zucchini Bake the Chicken: I meal prep herbed baked chicken all the time, then dice and store in the fridge to add to zucchini noodles and salad recipes throughout. We recently made Noodleless Zucchini Bowls for dinner. The perfect weeknight meal for a HOT summer day! And who doesn't love zucchini noodles? You can serve them raw or cooked!

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