Smoky Chicken Mole Bowls
580kcal | 55g Protein | 57g Carbohydrates | 14g Fat
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
Calories: 580kcalCarbohydrates: 57gProtein: 55gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 145mgSodium: 1159mgPotassium: 1279mgFiber: 6gSugar: 8gVitamin A: 1983IUVitamin C: 80mgCalcium: 70mgIron: 3mg
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