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Author:
Kevin Curry
Healthy Chocolate Chicken Mole Meal Prep
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We’ve all been there, the unbearable craving for dark chocolate. Those on a diet often try to restrain themselves, but with our chocolate chicken mole recipe you can have both indulgence and health.
If you want a dish with one of the best mole sauces out there but don’t have a lot of cooking time then you’ll be glad to know that the prep time of this recipe is actually rather forgiving to busy schedules.
You’ll want to start by getting three pounds worth of chicken breasts then half a tablespoon of coriander, cayenne pepper, and chipotle chili. You’re also gonna need a tablespoon of cumin, garlic paste, and (optional) coconut sugar.
Finally, get two tablespoons of cacao powder and raw honey, 2.5 tablespoons of tomato paste, four tablespoons of chicken broth, and ⅓ cup of red onion. Once you have all of your tasty ingredients, it’s time to set your oven to 375 F.
Spray a nonstick skillet with coconut oil and set it on medium-high heat. Cut your red onion into thin slices then toss it in along with the garlic paste. Cook until the red onions are soft and brown in color.
Reduce your skillet to medium heat once your onions are caramelized then add in the tomato paste along with a tablespoon of coconut sugar, cacao powder, honey, and chicken broth. Be sure to mix well until all the ingredients blend together.
Throw in your cayenne pepper, chili powder, coriander, cumin, and more chicken broth then mix again. Reduce the heat of your skillet then wait for the sauce to thicken and allow it to cool. Dry your chicken breasts by patting them with a paper towel.
This will remove any excess water before you place them on a nonstick baking sheet. Spread your mole sauce on the breasts, bake it for 20 minutes in your 375 F oven, then let it cool before storing the excess in containers. Voila, you have a yummy meal for a determined fit foodie!
Healthy Chocolate Chicken Mole Meal Prep
Ingredients
Substitution
Note
- spray oil
-
3lb chicken breast
chicken thighs
- 2 teaspoons cumin
- pinch of salt & pepper
- 1 tablespoon avocado or olive oil
Sauce
- 1 tablespoon olive oil
- 1/2 medium white onion, chopped
-
1 poblano pepper, chopped
- green bell pepper
- 3oz tomato paste
- 1.5 tablespoons chili powder
- 2 teaspoons cumin
- 5 tablespoons cacao or dark chocolate powder (unsweetened)
- 1/2 teaspoon cinnamon *
-
2 tablespoons coconut sugar (or honey)
-
1.5 cups low sodium chicken broth
For best results, make sure the broth is hot
- sea salt & pepper to taste
- 1/2 cup crushed tortilla chips
- cilantro
- fresh lime
Steps
Step 1
Set oven to 400 F.
Step 2
Dab the chicken dry with a paper towel, then spray with oil (as a binder) and season the chicken with spices.
Step 3
Set a (nonstick) skillet on medium-high heat, add oil, and once hot, add the chicken. Sear for 3 -4 minutes or until deep sear marks appear on the chicken. Then remove with tongs and set aside.
Add the tomato paste and the rest of the spices. This will create a thick paste in the skillet, so continuously stir to prevent it from sticking too much or burning. This should take about 2 – 3 minutes.
Step 4
Add the chicken broth and deglaze the bottom of the skillet with a spatula, continuously stirring and bringing the sauce to a light simmer. Taste and, if needed, season to your liking with the spices. Add the tortilla chips and stir.
Turn off the heat. Add the chicken back to the sauce and spoon a few tablespoons over the chicken.
Cover and cook for 15 minutes, then remove the lid and broil for the 3 minutes to sear the top.
Step 5
Remove from the oven and set aside to cool.
*If you are doing this for meal prep, allow the chicken to be almost room temperature before adding it to the meal prep containers (to prevent trapping in the steam/heat).
Slice and evenly divide among your meal prep containers and garnish.
This should last in the fridge for 5 – 7 days and 2-3 months in the freezer.
Step 6
When finished baking, allow to cool to remove temperature (if you are not going to eat right away), then slice and divide among meal prep containers.
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Approximate macros for 1 of 9 servings:
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Healthy Chocolate Chicken Mole Meal Prep
Kevin Curry
INGREDIENTS
- spray oil
-
3lb chicken breast
- chicken thighs
- 2 teaspoons cumin
- pinch of salt & pepper
- 1 tablespoon avocado or olive oil
Sauce
- 1 tablespoon olive oil
- 1/2 medium white onion, chopped
-
1 poblano pepper, chopped
- green bell pepper
- 3oz tomato paste
- 1.5 tablespoons chili powder
- 2 teaspoons cumin
- 5 tablespoons cacao or dark chocolate powder (unsweetened)
- 1/2 teaspoon cinnamon *
-
2 tablespoons coconut sugar (or honey)
-
1.5 cups low sodium chicken broth
- For best results, make sure the broth is hot
- sea salt & pepper to taste
- 1/2 cup crushed tortilla chips
- cilantro
- fresh lime
INSTRUCTIONS
-
Set oven to 400 F.
-
Dab the chicken dry with a paper towel, then spray with oil (as a binder) and season the chicken with spices.
-
Set a (nonstick) skillet on medium-high heat, add oil, and once hot, add the chicken. Sear for 3 -4 minutes or until deep sear marks appear on the chicken. Then remove with tongs and set aside.
Add the tomato paste and the rest of the spices. This will create a thick paste in the skillet, so continuously stir to prevent it from sticking too much or burning. This should take about 2 – 3 minutes.
-
Add the chicken broth and deglaze the bottom of the skillet with a spatula, continuously stirring and bringing the sauce to a light simmer. Taste and, if needed, season to your liking with the spices. Add the tortilla chips and stir.
Turn off the heat. Add the chicken back to the sauce and spoon a few tablespoons over the chicken.
Cover and cook for 15 minutes, then remove the lid and broil for the 3 minutes to sear the top.
-
Remove from the oven and set aside to cool.
*If you are doing this for meal prep, allow the chicken to be almost room temperature before adding it to the meal prep containers (to prevent trapping in the steam/heat).
Slice and evenly divide among your meal prep containers and garnish.
This should last in the fridge for 5 – 7 days and 2-3 months in the freezer.
-
When finished baking, allow to cool to remove temperature (if you are not going to eat right away), then slice and divide among meal prep containers.
Nutrition per serving
Reviews
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Jul 04 2023
This recipe was pretty easy but super underwhelming. Bland. We’re going to have to jazz it up somehow to finish the rest of the portions this week. Maybe add some beans, lime, something.