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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 Turn to Food to Elevate Your Mood.
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Green tea is actually good for your mood. You just knew it had to be included in this article, right? Green tea is loaded with an amino acid called L-theanine. Studies show that this particular amino acid can actually stimulate brain waves. This will better your brain’s concentration while also calming the rest of your body. You knew green tea could help you be healthier. Now you are aware that green tea helps you to lift your moods as well!
As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to seared chicken w/ zucchini noodle al pastor bowl recipe. To cook seared chicken w/ zucchini noodle al pastor bowl you need 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:
- Take Seared Chicken
- Provide 6 oz Chicken Breast
- Get 1 tsp Cayenne Pepper
- Prepare 1 tsp Ground Cumin
- You need 1 tbsp Grill Mates Brown Sugar Bourbon Seasoning
- Prepare 2 Limes for juice and zest
- Use Salt and Pepper
- Take 1 tbsp Stick Butter
- Prepare Al Pastor Zucchini Noodles
- Get 1 La Tortilla Factory Al Pastor Skillet Sauce
- Use 1 Small Zucchini
- Take 2 tbspn Chopped Green Onion
- Provide 1 tbsp Cilantro Diced
- You need Salt and Pepper
- Provide 2 Asparagus
- You need 2 Premade soft shell Taco Bowls
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.
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