Smoky Mole Chicken Bowls
Chicken doesn’t have to be boring. In fact, it shouldn’t be. This Smoky Mole Chicken proves you can hit your macros and eat like you’ve been personally invited to someone’s abuela’s kitchen. This ancient Mexican staple is smoky, sweet, rich, and unapologetically bold—and we figured out how to make it macro-friendly without sacrificing its soul. These Chicken Mole Bowls are high-protein, deeply satisfying, and somehow still clock in at under 600 calories per serving. Yes, really.
You’re getting pan-seared, spice-rubbed chicken breast served over cilantro lime rice, alongside roasted red bell and poblano peppers. But the real star is the homemade mole: a velvety blend of dried chiles, cocoa, toasted nuts, and dark chocolate that gets spooned over the top like a divine intervention. One bite in and it’s game over. This is the kind of meal prep that turns doubters into believers.
Now—if you’re trying to stay lean, the standard recipe delivers. But if you want to achieve full culinary enlightenment? Double the mole. Go saucy. Make a mess. Let it drip. It’ll bump the calories closer to 700, but some things are worth it. Either way, this bowl brings heat, depth, and enough flavor to make you question why you ever settled for dry chicken instead of an Abuela-approved trip to flavor town.
Smoky Chicken Mole Bowls
Equipment
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breast
- 1 tbsp olive oil or spray oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Mole Sauce:
- 2 dried guajillo chiles seeds removed
- 1 dried chipotle chile or 1 tbsp chipotle in adobo
- 1/2 small yellow onion roughly chopped
- 2 garlic cloves
- 1 tbsp pepitas or sliced almonds dry toasted
- 1 tbsp cocoa powder
- 10 g 85% dark chocolate about 2 small squares
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/8 tsp ground clove
- 1/4 tsp ground coriander
- 1/2 tsp salt
- 1 tsp honey or 1 tbsp raisins
- 1 tbsp apple cider vinegar or lime juice
- 1/2 cup low sodium chicken broth more as needed for texture
For the Roasted Vegetables:
- 1 red bell pepper chopped
- 1 poblano pepper sliced
- 1 small red onion sliced
- 1/2 tbsp olive oil spray
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
For the Rice:
- 1 cup dry jasmine rice
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- Salt to taste
For Serving:
- 2 limes cut into wedges (optional)
Instructions
Rehydrate the Chiles:
- Toast the guajillo and chipotle chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Then place them in a bowl with hot water and soak for 10 minutes.2 dried guajillo chiles, 1 dried chipotle chile
Season the Chicken:
- Rub chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and black pepper.2 lbs boneless skinless chicken breast, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
Make the Mole Sauce:
- In the same skillet, dry toast onion, garlic, and pepitas (or almonds) until lightly browned. Transfer all toasted ingredients to a blender.1/2 small yellow onion, 2 garlic cloves, 1 tbsp pepitas or sliced almonds
- Add the rehydrated chiles, cocoa powder, dark chocolate, cumin, cinnamon, clove, coriander, honey (or raisins/date), vinegar or lime juice, salt, and chicken broth.1 tbsp cocoa powder, 10 g 85% dark chocolate, 1/2 tsp cumin, 1/4 tsp cinnamon, 1/8 tsp ground clove, 1/4 tsp ground coriander, 1/2 tsp salt, 1 tsp honey, 1 tbsp apple cider vinegar or lime juice, 1/2 cup low sodium chicken broth
- Blend until smooth, adding more broth as needed to reach a pourable consistency. Taste and adjust salt/sweetness as desired.
Roast the Vegetables:
- Preheat oven to 425°F. Spread the vegetables on a baking sheet, spray with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway.1 red bell pepper, 1 poblano pepper, 1 small red onion, 1/2 tbsp olive oil spray, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1 tsp paprika
Cook the Rice:
- Cook 1 cup dry jasmine rice according to your preferred method (we recommend a rice cooker or stovetop method). Once cooked, stir in lime juice, chopped cilantro, and a pinch of salt.1 cup dry jasmine rice, 1 tbsp lime juice, 2 tbsp chopped fresh cilantro, Salt to taste
Cook the Chicken:
- Heat olive oil in a cast iron skillet over medium-high heat. Sear the breasts for 5–6 minutes per side until golden and cooked through. Let rest for 5 minutes before slicing.1 tbsp olive oil
Assemble the Bowls:
- Divide cilantro lime rice, roasted vegetables, and sliced chicken into 4 meal prep containers. Spoon mole sauce generously over the chicken. Garnish with fresh lime wedges.2 limes
Nutrition
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Why You’ll Love These Chicken Mole Bowls
Chicken mole isn’t your average meal prep—it’s a flavor powerhouse with deep roots and serious staying power. The mole sauce hits with smoky heat, earthy spice, and a kiss of dark chocolate that takes your protein to new heights. Every bite is layered, bold, and unforgettable.
This version makes it macro-friendly without dialing down the flavor. Pan-seared chicken breast lays the foundation while roasted red bell and poblano peppers bring sweetness and depth. Paired with fluffy cilantro lime jasmine rice, this bowl delivers balance in every bite.
The best part? You can stick to the standard version for a lean, under-600-calorie meal—or go full flavor legend and double the mole. Either way, this bowl feels way too indulgent to be this healthy. A top-tier prep with abuela energy.
Why Mole Works for Meal Prep
Mole might not be the first sauce you think of when it comes to meal prep—but it should be. Why? Because it gets better with time. Like chili or curry, the flavors in mole deepen and meld the longer it sits. That means by day three, your chicken mole bowl tastes even more complex and satisfying than it did on day one.
It also reheats like a dream. The sauce stays velvety, the chicken stays moist under the mole’s protective layer, and the bold flavors mask any of that dreaded “microwave meal” energy. Plus, with ingredients like cocoa, toasted seeds, and dried chiles, mole delivers intensity without needing a ton of added fat or sugar—making it perfect for macro-focused eaters who want rich flavor without breaking their calorie bank.
Whether you’re cutting, maintaining, or just chasing taste, mole’s the move. It transforms basic chicken and rice into something that feels slow-cooked and ceremonial—all with ingredients that store well and portion easily.
Ingredient Substitutions & Customizations
- Swap the Protein: Sub in pork loin or chicken thighs if preferred—just adjust the fat macros accordingly.
- Go Veggie: Use tofu or chickpeas and a veggie broth mole base for a plant-powered version.
- Lower the Carbs: Swap the rice for cauliflower rice or omit altogether.
- Spice Control: Want less heat? Use just one guajillo and reduce chipotle to ½ tbsp.
- Flavor Boost: Stir fresh lime zest into the rice or garnish with queso fresco for extra punch.
Expert Tips for Perfect Chicken Mole
- Rest the Chicken: Always let it sit 5 minutes before slicing—locks in the juiciness.
- Mole Thickness: Add broth gradually and blend well to achieve that perfect silky texture.
- Roast Hot: Don’t underdo the veg. Roast at 425°F until the peppers char slightly—it makes all the difference.
- Double the Mole (Optional): If you’re a sauce person, double the mole ingredients and go wild.
Serving Suggestions & Storage Tips
- Storage: Keep in airtight containers in the fridge up to 4 days.
- Reheat Like a Pro: Microwave in 90-second bursts with a splash of water to revive the mole sauce.
- Serving Idea: Plate with lime wedges and fresh cilantro. You can even drizzle extra mole before serving.
Optional Garnishes
- Fresh lime wedges
- Chopped cilantro
- Toasted sesame seeds
- Crumbled queso fresco (optional)
FAQs
Can I make the mole sauce ahead of time?
Yes! It stores great in the fridge for up to 5 days or can be frozen in small batches.
Is this spicy?
It has a gentle kick, but it’s easy to tone down by using fewer chiles.
Can I grill the chicken instead?
Absolutely. Grilling adds extra smokiness that pairs perfectly with mole.
How long does this keep in the fridge?
It’ll hold up beautifully for 4–5 days in airtight containers.
What can I use instead of guajillo or chipotle chiles?
Ancho chiles are a great sub. Or try chipotle powder for convenience.
6 Other High-Protein Chicken Recipes You’ll Love
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Whether you’re cutting, bulking, or just maintaining a high-protein lifestyle, these chicken meals are perfect for your weekly rotation. Each one is built for easy tracking, quick reheats, and serious meal prep efficiency. From chicken rice bowls to high-protein pastas and oven-roasted classics, these recipes cover all the best ways to prep chicken for muscle-building, fat loss, or just leveling up your lunch game. If you’ve been searching for “healthy chicken meal prep,” “easy high-protein chicken meals,” or “fitness-friendly chicken recipes,” this is where your next prep week starts.
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And as always, if you made it all the way down here and still haven’t found your perfect macro-packed meal, you can explore my full recipe catalogue—over 60+ free high-protein meal prep recipes—linked right here.
The blueprint to high-protein meal prep
Want to see how I structure high-protein meal prep recipes like this to hit real fitness goals—whether you’re cutting, bulking, or just trying to stay lean? Check out my full meal prep strategy here to learn how I use macro-friendly meals to stay consistent all week long.