Mole Poblano

Mole Poblano is a rich and complex sauce that beautifully combines various ingredients, creating a unique flavor profile that pairs perfectly with high-protein chicken. This traditional Mexican dish is not only delicious but also packed with nutrients, making it an excellent choice for a hearty lunch.

Ingredients

• Chicken breast - 300 grams
• Dried pasilla chiles - 2
• Dried mulato chiles - 2
• Dried ancho chiles - 2
• Tomato - 1 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Almonds - 30 grams
• Sesame seeds - 20 grams
• Cinnamon stick - 1
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 500 ml
• Olive oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Steps

1. 1. Begin by toasting the dried chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, then remove and let cool. Once cooled, remove the stems and seeds.
2. 2. In the same skillet, toast the almonds and sesame seeds for about 3-4 minutes until golden, then set aside.
3. 3. In a pot, heat olive oil over medium heat and sauté the chopped onion until translucent. Add the minced garlic and diced tomato, cooking until the tomato softens.
4. 4. Add the toasted chiles, almonds, sesame seeds, cinnamon stick, oregano, cumin, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. 5. Remove the cinnamon stick and blend the sauce until smooth using a blender or immersion blender. Season with salt and pepper to taste.
6. 6. In a separate pan, cook the chicken breasts over medium heat for about 6-7 minutes on each side until cooked through. Let it rest before slicing.
7. 7. Serve the sliced chicken drizzled with the mole sauce and enjoy!

Nutrition

• Calories: 450
• Protein: 45 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from the chicken, supporting muscle growth and repair.
• Rich in antioxidants from the chiles and tomatoes, which may help reduce inflammation.

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