Mexican cuisine is packed with delicious, complex flavors, and mole is no exception. Mole is the catchall name for many Mexican sauces, but when you think of mole, you probably think of the dark Oaxacan mole made with Mexican chocolate that has a savory, smoky taste. This Chicken Mole recipe capitalizes on the flavorful richness of mole while keeping the calorie count low. Go ahead, top your chicken with mole and enjoy a flavorful, protein-packed lunch or dinner!
Store extra mole in the fridge for up to four days, or freeze individual portions in an ice cube tray. Use it to top a Roasted Vegetable Quesadilla, as a dip for baby carrots, or add a dollop to your scrambled eggs. For more Mexican-inspired meals, try these recipes for chicken burrito bowls, a breakfast scramble, and cheesy, slow-cooker enchiladas.
Watch Autumn Calabrese and her brother, chef Bobby Calabrese show you how to make mole in FIXATE episode on Beachbody on Demand!
Chicken in Mole Sauce
This Chicken Mole recipe capitalizes on the flavorful richness of mole while keeping the calorie count low. Enjoy a taste of Mexico!
- 3 large dried ancho (or pasilla) chiles stems, seeds, and ribs removed and discarded
- 1½ cups hot water
- 2 Tbsp. olive oil divided use
- 1½ medium onions chopped
- 2 cloves garlic chopped
- 2 (6-inch) corn tortillas toasted, torn into pieces
- 2 Tbsp. all-natural smooth peanut butter
- 1 tsp. dried oregano leaves
- 1¾ cups low-sodium organic vegetable (or chicken) broth
- 1 (3.1-oz.) square Mexican chocolate (like Ibarra or Abuelita), chopped
- 1 tsp. sea salt (or Himalayan salt)
- 1 tsp. ground black pepper
- 8 (4-oz.) raw chicken breasts boneless, skinless
Soak chiles in water for 15 minutes. Drain; set aside.
Heat 2 Tbsp. oil in large saucepan over medium-high heat.
Add onions; cook, stirring frequently, for 4 to 6 minutes, or until onions are translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Place onion mixture, chiles, tortillas, peanut butter, oregano, and broth in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until very smooth.
Return mixture to saucepan; cook on medium-low heat, stirring frequently, for 15 to 20 minutes.
Add chocolate. Season with salt and pepper; cook, stirring frequently, for 3 to 4 minutes, or until chocolate is melted and mixture is thick enough to coat a wooden spoon. Set aside.
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
Add chicken breasts; cook, turning once, for 7 to 9 minutes, or until chicken breasts are no longer pink in the middle.
Top each chicken breast with ⅓ cup mole sauce.
- Dry or stale tortillas are best for this recipe.
- You can substitute 3 oz. dark chocolate plus 1 pinch of ground cinnamon for Mexican chocolate.
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Photographs by Anguel Dimov