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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 Ways To Live Green Plus Spend less Money In The Kitchen.
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A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The right temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. Another way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that hard. It's related to being practical, most of the time.
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 achieve that.
The ingredients needed to prepare Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:
- Provide of Seared Chicken.
- You need 6 oz of Chicken Breast.
- Take 1 tsp of Cayenne Pepper.
- You need 1 tsp of Ground Cumin.
- You need 1 tbsp of Grill Mates Brown Sugar Bourbon Seasoning.
- Get 2 of Limes for juice and zest.
- Use of Salt and Pepper.
- Provide 1 tbsp of Stick Butter.
- Prepare of Al Pastor Zucchini Noodles.
- You need 1 of La Tortilla Factory Al Pastor Skillet Sauce.
- Provide 1 of Small Zucchini.
- You need 2 tbspn of Chopped Green Onion.
- Take 1 tbsp of Cilantro Diced.
- Provide of Salt and Pepper.
- Get 2 of Asparagus.
- You need 2 of Premade soft shell Taco Bowls.
Steps 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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