Chicken Mole Quinoa Bowl

This protein-packed quinoa bowl is the perfect autumn lunch
Editor

Top quinoa with shredded chicken, a pumpkin mole sauce, and piles of vegetables for a healthy, hearty, and simple meal.

This recipe is courtesy of Urban Accents.

4
Servings
572
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  boneless, skinless chicken thighs
  • Salt, to taste
  • Pepper, to taste
  • 1  Tablespoon  olive oil
  • 6  Ounces  pumpkin mole sauce, preferably Urban Accents
  • 2  Cups  cooked quinoa
  • onion, chopped and sautéed
  • green bell pepper, chopped and sautéed
  • red bell pepper, chopped and sautéed
  • tomatoes, chopped
  • avocado, pitted and chopped
  • 1  Cup  corn
  • 1  Cup  black beans, rinsed and drained
  • lime, cut into wedges
  • Cilantro, chopped, for garnish

Directions

Lightly salt and pepper both sides of the chicken.

Add oil to a sauté pan set over medium heat. Brown chicken on both sides, and then cook for 8 more minutes. Add sauce and bring to a boil. Reduce to a simmer and cook for 20 minutes. Shred the chicken and place it in a separate pot.

To assemble, divide quinoa between 4 bowls. Layer chicken, sautéed vegetables, tomato, avocado, corn, and black beans on top. Drizzle the sauce over the bowl, squeeze with a lime wedge, and sprinkle with cilantro.

Nutritional Facts

Total Fat
17g
24%
Sugar
12g
13%
Saturated Fat
5g
21%
Cholesterol
92mg
31%
Carbohydrate, by difference
73g
56%
Protein
33g
72%
Vitamin A, RAE
43µg
6%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
107mg
11%
Choline, total
101mg
24%
Fiber, total dietary
6g
24%
Folate, total
98µg
25%
Iron, Fe
2mg
11%
Magnesium, Mg
91mg
28%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
3mg
60%
Phosphorus, P
486mg
69%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
1525mg
100%
Water
230g
9%
Zinc, Zn
2mg
25%