Recipe from www.urbanaccents.com
- 1 jar Urban Accents Pumpkin mole sauce (I bought at Whole Foods but can be purchased at link above)
- 2 LBS boneless, skinless chicken thighs, halved
- 2 large sweet potatoes
- 1 large container of organic baby spinach
- 2 TBS extra virgin olive oil (EVOO)
- 2 garlic cloves, sliced
- 2 scallions, sliced thinly
- fresh cilantro
Season chicken on both sides with salt + pepper. In a large non-stick skillet, heat 1 TBS EVOO over medium heat, add chicken, browning on both sides for approximately 8 minutes. Add sauce + bring to a boil. Reduce to a simmer and cook for 20 minutes.
While chicken simmers, pierce potatoes several times with a knife. Wrap each potato in a paper towel, place both on a microwave safe plate and microwave for ~ 9 minutes. Remove from microwave and when cool enough to handle, scoop half of a potato onto each plate. Mash with a fork and season with salt + pepper.
While potatoes are in microwave, heat EVOO over medium heat, add sliced garlic and cook for 30 seconds until fragrant, add spinach and saute, stirring constantly, until leaves are all just slightly wilted, but still bright green. Remove from heat and season with salt + pepper.
To plate, place 5 oz of chicken mole on top of sweet potatoes and put 1/4 of spinach on top. Add fresh torn cilantro and scallions on top of each plate.
Serves 4 (with a couple of servings of chicken leftover)
Hands-on time: 30 minutes
Nutrients per serving: Calories: 390 / Total Fat: 22.6g / Saturated Fat: 5g / Total Carbs: 28g / Protein: 20.2g / Sodium: 435.6mg / Dietary Fiber: 5g / Sugar: 11.5g