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See Our Simple Al Pastor Recipe. So Delicious You Can't Wait to Make it Again! Enhanced By McCormick® El Guapo Al Pastor Seasoning Mix.
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Ingredients requirements for Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:
- Get for Seared Chicken
- Need 6 oz of Chicken Breast
- Provide 1 tsp for Cayenne Pepper
- Get 1 tsp - Ground Cumin
- You need 1 tbsp for Grill Mates Brown Sugar Bourbon Seasoning
- Provide 2 Limes for juice and zest
- Give - Salt and Pepper
- Require 1 tbsp of Stick Butter
- Need for Al Pastor Zucchini Noodles
- Take 1 La Tortilla Factory Al Pastor Skillet Sauce
- You need 1 of Small Zucchini
- Prepare 2 tbspn for Chopped Green Onion
- Take 1 tbsp of Cilantro Diced
- Get Salt and Pepper
- Require 2 of Asparagus
- Make ready 2 Premade soft shell Taco Bowls
A few years ago, when guests started showing up with different diets (vegan, gluten-free, vegetarian), I learned to cook in a different way, by laying out the ingredients and letting guests serve. Remove chicken from the pan and let cool, reserving the sauce. Once cooled, slice each breast into strips. Place the zucchini and carrot noodles equally into two bowls, layering chicken, onion and peanuts equally.
Seared Chicken w/ Zucchini Noodle Al Pastor Bowl process:
- 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.
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. Chicken should be halfway submerged in liquid. Remove from poaching liquid, cool slightly, then slice. Top each with cucumber, cilantro, lime wedges, peanuts and.
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