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Chicken Mole…

Chicken in Mole Sauce 4

Mexican cuisine is packed with delicious, complex flavors, and mole is no exception. The nation’s signature sauce gets its dark color from Mexican chocolate and has a savory, smoky taste. This Chicken Mole recipe capitalizes on the flavorful richness of mole while keeping the calorie count low. Go ahead, top your chicken with mole and enjoy a protein-packed lunch or dinner!

For more Mexican-inspired meals, try these recipes for chicken burrito bowls, a breakfast scramble, and cheesy, slow-cooker enchiladas.

Chicken Mole

 

Author:

Recipe type: Lunch/Dinner

Cuisine: Mexican

  • 3 large dried ancho (or pasilla) chiles, stems, seeds, and ribs removed and discarded
  • 1½ cups hot water
  • 2 Tbsp. + 1 tsp. olive oil, divided use
  • 1½ medium onions, chopped
  • 2 cloves garlic, chopped
  • 2 6-inch corn tortillas, toasted, torn into pieces
  • 2 Tbsp. all-natural smooth peanut butter
  • 1 tsp. dried oregano leaves
  • 1¾ cups low-sodium organic vegetable (or chicken) broth
  • 1 (3.1-oz.) square Mexican chocolate (like Ibarra or Abuelita), chopped
  • 1 tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
  • 8 (4-oz.) raw chicken breasts
  1. Soak chiles in water for 15 minutes. Drain; set aside.
  2. Heat 2 Tbsp. oil in large saucepan over medium-high heat.
  3. Add onions; cook, stirring frequently, for 4 to 6 minutes, or until onions are translucent.
  4. Add garlic; cook, stirring frequently, for 1 minute.
  5. Place onion mixture, chiles, tortillas, peanut butter, oregano, and broth in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until very smooth.
  6. Return mixture to saucepan; cook on medium-low heat, stirring frequently, for 15 to 20 minutes.
  7. Add chocolate. Season with salt and pepper; cook, stirring frequently, for 3 to 4 minutes, or until chocolate is melted and mixture is thick enough to coat a wooden spoon. Set aside.
  8. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
  9. Add chicken breasts; cook, turning once, for 7 to 9 minutes, or until chicken breasts are no longer pink in the middle.
  10. Top each chicken breast with ⅓ cup mole sauce.

3.5.3208

Chicken Mole topped with Mole SauceNutritional Information (per serving):
Calories: 289
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 73 mg
Sodium: 539 mg
Carbohydrates: 21 g
Fiber: 3 g
Sugars: 15 g
Protein: 26 g

P90X/P90X2 Portions
½ Fat
1 Protein
1½ Condiment

P90X3 Portions
1 Carb
2 Fat
1 Protein

Body Beast Portions
1 Starch
2 Protein
2 Fat

Portion Fix Containers
½ Green
1 Yellow
1 Red
1½ tsp.

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