Chicken Mole Quinoa Bowl
October 14, 2016
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.
4
Servings
614
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
19g
29%
Sugar
11g
N/A
Saturated Fat
3g
17%
Cholesterol
107mg
36%
Protein
41g
82%
Carbs
75g
25%
Vitamin A
274µg
30%
Vitamin B12
0.7µg
11.5%
Vitamin B6
1mg
60%
Vitamin C
88mg
100%
Vitamin D
1IU
N/A
Vitamin E
4mg
19%
Vitamin K
31µg
38%
Calcium
131mg
13%
Fiber
18g
71%
Folate (food)
355µg
N/A
Folate equivalent (total)
355µg
89%
Iron
6mg
35%
Magnesium
222mg
55%
Monounsaturated
10g
N/A
Niacin (B3)
10mg
51%
Phosphorus
641mg
92%
Polyunsaturated
4g
N/A
Potassium
1983mg
57%
Riboflavin (B2)
0.6mg
35.9%
Sodium
1295mg
54%
Thiamin (B1)
0.8mg
54.9%
Zinc
6mg
37%