Chicken Mole Quinoa Bowl

Chicken Mole Quinoa Bowl Recipe
Chicken Mole Quinoa BowlChicken Mole Quinoa Bowl WebRES 700x895 150x150 - 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.


For: 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
Ready in:
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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