4.5
2 ratings

Chicken Mole Quinoa Bowl

This protein-packed quinoa bowl is the perfect 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.

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
Servings4
Calories Per Serving614
Total Fat19g29%
Sugar11gN/A
Saturated3g17%
Cholesterol107mg36%
Protein41g82%
Carbs75g25%
Vitamin A274µg30%
Vitamin B120.7µg11.5%
Vitamin B61mg60%
Vitamin C88mg100%
Vitamin D1IUN/A
Vitamin E4mg19%
Vitamin K31µg38%
Calcium131mg13%
Fiber18g71%
Folate (food)355µgN/A
Folate equivalent (total)355µg89%
Iron6mg35%
Magnesium222mg55%
Monounsaturated10gN/A
Niacin (B3)10mg51%
Phosphorus641mg92%
Polyunsaturated4gN/A
Potassium1983mg57%
Riboflavin (B2)0.6mg35.9%
Sodium1295mg54%
Thiamin (B1)0.8mg54.9%
Zinc6mg37%
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