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Easy Grilled Chicken and Mole Poblano

by Livestrong_Recipes  |  Feb 8, 2017

Easy Grilled Chicken and Mole Poblano
  1. PREP
  2. 15 m
  • COOK
  • 52 m
  • TOTAL
  • 1h 07m

You can make our spin on this traditionally challenging meal in just three easy steps: Saute or roast your ingredients, blend them and simmer for as much time as you have available. Then just grill your protein! This homemade mole comes in at just 250 calories and 15 grams of fat per serving. Remember, if you don’t have every spice, use what you have with these essentials: chilies, onions, chocolate, peanut butter and broth.

INGREDIENTS

SERVES 2

  • 1 tsp Seeds, sesame seeds, whole, dried
  • 1/4 tsp dried oregano
  • 1 tsp Olive Oil
  • 1/2 medium White Onion
  • 1 oz raisins
  • 1 Chile Poblano
  • 3 medium Tomatillos, raw
  • 3 clove garlic
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1/8 tsp ground cumin
  • 1/8 tsp Cinnamon, Ground
  • 1/8 tsp Cloves, Ground
  • 1/8 cup Sliced Almonds
  • 1 tsp creamy peanut butter (without salt)
  • 1 cup Broth, Low Sodium, Chicken
  • 1 oz Mexican Chocolate
  • 2 filet Chicken Breasts
  • 2 sprigs cilantro
  • 2 Lime Wedge
  • 2 Whole Wheat Flour Tortillas

DIRECTIONS

1 Warm a saute pan over medium heat. When hot, add sesame seeds and dried oregano. Toast for 1 minute then remove from pan.
2 Add vegetable oil to pan. When it ripples, add onions, raisins, pepper and tomatillos. Cook until everything softens (about 3 minutes). Stir, add garlic, season with salt and pepper, then cook 3 more minutes.
3 Add cumin, cinnamon and clove powders. Stir to mix in the spices. Then add almonds and peanut butter and mix well. Cook 1 minute.
4 Add chicken broth to the pan and mix well.
5 Pour mixture into blender, add chocolate and blend until completely smooth. Return to the pan and cook 30 minutes.
6 Fire up your grill (you can roast the chicken if you don’t have grill access), pat dry the chicken, season with salt and pepper then grill the chicken for 5-6 minutes on each side.
7 Remove chicken and allow to rest 3 minutes. Then slice, serve with mole sauce for dipping or dress chicken with sauce. Garnish with cilantro and lime wedges and serve each portion with a steamed (or grilled) tortilla.
8 PC: Arthur Bovino