Chicken Mole Quinoa Bowl

Chicken Mole Quinoa Bowl
4.5 from 2 ratings
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.
Servings
4
servings
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
Directions
  1. Lightly salt and pepper both sides of the chicken.
  2. 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.
  3. 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.