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Chicken Mole Quinoa Bowl

Chicken Mole Quinoa Bowl Recipe
Chicken Mole Quinoa Bowl

Make a healthy quinoa bowl recipe loaded with veggies and shredded chicken simmered in a our Mexican Chile Pumpkin Mole Sauce.


4 people
  • 1 tbsp olive oIl
  • 1 lb boneless skinless chicken thighs,
  • 1/2 jar Urban Accents Pumpkin Mole Simmer Sauce
  • 2 cups cooked quinoa
  • Sauted veggies - 1 onion, 1 green bell pepper, 1 red bell pepper
  • 2 tomatoes, chopped
  • 1 avocado, peeled, pitted & sliced
  • 1 cup corn
  • 1 cup black bean, rinsed and drained well
  • 1 lime, juiced
  • cilantro, chopped for garnish


15 min
20 min
35 min





  1. Lightly salt and pepper both sides of chicken. In a saute pan, add oil, set to a medium heat and brown chicken on both sides. Cook for 8 minutes. Add sauce, bring to a boil. Reduce to a simmer, cover with lid and cook for 20 minutes. Shred chicken and heat remaining mole in a separate pot.
  2. To assemble bowl, divide quinoa between 4 bowls. Layer chicken, mixed vegetables, tomato, avocado, corn and black beans. Drizzle mole sauce over bowl and squeeze lime wedge. Sprinkle cilantro.

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