Name: Chicken Mole Quinoa Bowl
Yield: 4
Ingredients: 1 pound boneless, skinless chicken thighs; salt, to taste; pepper, to taste; 1 tablespoon olive oil; 6 ounce pumpkin mole sauce, preferably urban accents; 2 cup cooked quinoa; 1 onion, chopped and sautéed; 1 green bell pepper, chopped and sautéed; 1 red bell pepper, chopped and sautéed; 2 tomatoes, chopped; 1 avocado, pitted and chopped; 1 cup corn; 1 cup black beans, rinsed and drained; 1 lime, cut into wedges; cilantro, chopped, for garnish

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
1 onion, chopped and sautéed
1 green bell pepper, chopped and sautéed
1 red bell pepper, chopped and sautéed
2 tomatoes, chopped
1 avocado, pitted and chopped
1 Cup corn
1 Cup black beans, rinsed and drained
1 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.