Chicken Mole Quinoa Bowl

Name: Chicken Mole Quinoa Bowl
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

Hannah Hoskins|Oct. 14, 2016 1:48 pm EST

4.5 (2 ratings)

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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

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

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.