Chicken Mole with 'Rice'

230 calories
21g
protein
11g
fat
9g
net carbs

Yields: 5 servings

Cauliflower Rice

  1. 1 medium head of cauliflower, broken into florets
  2. Nonstick cooking spray
  3. 12 teaspoon garlic powder

Chicken Mole

  1. 2 Chocolate Brownie Quest Bars®
  2. 1 tablespoon plus 12 tablespoon coconut oil
  3. 2 chicken breasts, cut into bite-sized cubes
  4. 12 cup yellow onion, chopped
  5. 2 garlic cloves, minced
  6. 1 bay leaf
  7. 34 teaspoon cayenne pepper
  8. 12 teaspoon paprika
  9. 12 teaspoon ground cloves
  10. 12 teaspoon cinnamon
  11. 12 teaspoon chili powder
  12. 14 teaspoon black pepper
  13. 1 cup canned diced tomatoes, undrained (10 12 ounces)
  14. 1 cup chicken broth
  15. 1 tablespoon natural peanut butter
  16. 1 teaspoon zero-calorie sweetener
  17. 1 teaspoon sea salt
  18. 1 tablespoon sesame seeds

Prep: 20min Cook: 25min

Cauliflower Rice

  1. Preheat oven to 400°F.
  2. Lay cauliflower florets on a medium nonstick baking sheet.
  3. Spray with cooking spray, and sprinkle with garlic powder.
  4. Roast for 10 to 11 minutes, or until just tender (not soft).
  5. Remove and cool slightly.
  6. Place in a food processor and pulse until cauliflower resembles rice. Set aside.

Chicken Mole

  1. Heat 1 tablespoon of coconut oil in a large pot over medium-high heat.
  2. Cook chicken pieces until just cooked on the outside and the insides are still pink (about 2 minutes). Remove and set aside.
  3. Reduce to medium heat, and add the remaining 12 tablespoon of coconut oil.
  4. Add onion and garlic. Cook, stirring, until onions are soft and translucent.
  5. Stir in bay leaf, cayenne pepper, paprika, cloves, cinnamon, chili powder, and black pepper. Continue stirring until fragrant (about 30 seconds).
  6. Add tomatoes, chicken broth, peanut butter, and sweetener. Bring to a simmer over medium heat.
  7. In a medium microwave-safe bowl, microwave the unwrapped Quest Bars® for 25 seconds. Break apart and stir into simmering mixture until melted.
  8. Remove bay leaf.
  9. Return chicken pieces to pot.
  10. Reduce heat to low, cover, and simmer until chicken is tender and no longer pink (about 6 to 7 minutes). Stir in salt.

Assembly

  1. Divide cauliflower rice evenly among 5 plates.
  2. Spoon chicken mole over rice.
  3. Sprinkle with sesame seeds, and serve.

Serving Size: 15 recipe

  • Calories: 230
  • Protein: 21g
  • Fat: 11g
  • Net Carb: 9g
  • Fiber: 9g
  • P/CAL: 37%