Name: Almond–Cacao Chicken Mole with Roasted Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 pieces (about 12 oz / 340 g total) Boneless skinless chicken breasts; 1/4 cup (approx. 64 g) Almond butter; 1 tbsp (approx. 5 g) Unsweetened cacao powder; 1 small pepper (finely chopped, include ~1 tsp adobo sauce if you like) Chipotle pepper in adobo; 2 cups (approx. 300 g) Mixed vegetables (zucchini, bell pepper, onion); 2 tbsp (30 ml) Avocado oil; 2 cloves (minced) Garlic; 1 tsp Ground cumin; 1 tsp (adjust to taste) Salt; 1/4 cup (60 ml) — pantry staple, to loosen sauce Water

More recipes like this

Chicken Mole with Rice & Roasted Vegetables
Butter-Roasted Chicken Drumsticks with Jammy Eggs, Crispy Potatoes and Sautéed Mixed Vegetables
Grilled Harissa Chicken Thighs with Coconut-Lime Jasmine Rice & Charred Winter Vegetables
Grilled Lemon‑Herb Chicken Thighs with Warm Quinoa and Roasted Winter Vegetables
Oven-Baked Lemon‑Herb Chicken Skewers with Warm Quinoa Tabbouleh & Roasted Spring Vegetables
Lemon‑Herb Grilled Chicken with Quinoa Tabbouleh & Roasted Vegetables
Browse all recipes →