Chicken Mole Bowl with Roasted Vegetables - Slender Kitchen
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Chicken Mole Bowl with Roasted Vegetables

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268
Calories 
33g
Carbs 
5g
Fat 
23g
Protein 
4
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

There are just some things in my opinion it will likely never be worth to try and make on my own. Mole is on the very top of the list. Not only does it usually have over twenty ingredients and take hours to make, living in Los Angeles there is an abundunce of delicious mole available for purchase. My absolute favorite comes from Grand Central Market downtown and is only $5 for a pound. Amazing. It’s so good in fact that I sometimes have to ship it to friends who have moved out of the city.

If you aren’t familiar with Mole, prounounced moh-lay, it is a traditional Mexican salsa made with chocolate, nuts, dried chiles, and tons of spices. It’s dreamy stuff. And to many people’s surprise you can find prepared mole in most supermarkets with the Mexican food. If not, you can order it on Amazon.

This quick and yummy lunch of dinner combines simple shredded chicken with prepared mole sauce and roasted veggies. The veggies are roasted in spices to mimic the flavors in the mole and make a delicious side dish on their own.

Prep Time

Chicken Mole Bowl with Roasted Vegetables

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

1
  • 1 cup cauliflower
  • 1 cup butternut squash, cubed
  • 1/2 tbsp unsweetened cocoa powder
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp garlic powder
  • 1/16 tsp. ancho chile powder
  • 1/2 cup cooked boneless skinless chicken breast
  • 2 tbsp prepared mole sauce

Nutritional Facts

Serving Size: 
2.5 cups
Amount Per Serving
Calories 268
Calories from Fat 58
% Daily Value *
Total Fat 5g
10%
Saturated Fat 2g
7%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 59mg
20%
Sodium 256mg
11%
Total Carbohydrate 33g
12%
Dietary Fiber 8g
34%
Sugars 7g
Protein 23g

Directions

  1. Preheat the oven to 425 degrees.
  2. Spray the cauliflower and butternut squash with cooking spray and toss with the cocoa powder, paprika, garlic powder, and chile powder. Lay flat on a baking sheet and roast for 20 minutes or until tender.
  3. Warm the mole sauce in the microwave for about 30 seconds.
  4. Top the roasted veggies with chicken and mole sauce.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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