Chicken Mole Quinoa Bowl

This protein-packed quinoa bowl is the perfect autumn lunch

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
475
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
  • 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.

Nutritional Facts

Total Fat
17g
24%
Sugar
8g
9%
Saturated Fat
6g
25%
Cholesterol
120mg
40%
Carbohydrate, by difference
41g
32%
Protein
42g
91%
Vitamin A, RAE
26µg
4%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
42mg
4%
Choline, total
157mg
37%
Fiber, total dietary
5g
20%
Folate, total
69µg
17%
Iron, Fe
3mg
17%
Magnesium, Mg
130mg
41%
Manganese, Mn
1mg
56%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
511mg
73%
Selenium, Se
53µg
96%
Sodium, Na
924mg
62%
Water
255g
9%
Zinc, Zn
3mg
38%