Chicken Mole with Cauliflower Rice

Serves 4

We made a mole sauce with Mexican spices, creamy nut butters and our Chocolate Weight Loss Packets and blended it with sauteed veggies and chicken broth for the ultimate comfort meal. Served along cauliflower rice, this is soon to be one of your favorite low carb meals!

Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients:
Mole Sauce:
2 medium dried ancho chilis
2 tablespoons avocado oil
1 medium red bell pepper
½ medium yellow onion, peeled & diced
3 medium garlic cloves, peeled & minced
1 medium roma tomato
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¼ teaspoon allspice
¼ teaspoon ground cloves
1 tablespoon chili powder
1 tablespoon sesame seeds
2 cups chicken broth
1 bay leaf
1 tablespoon almond butter
1 tablespoon peanut butter
100 grams Keto-friendly dark chocolate
1 Real Ketones Chocolate Weight Loss Packet
Chicken:
1 pound boneless & skinless chicken thighs
Cauliflower Rice:
4 cups riced cauliflower
1 teaspoon sea salt
¼ cup fresh cilantro, minced
2 cups baby kale

Instructions:

Toast chilis in a skillet set to medium heat until fragrant but not burnt, about 5 minutes. Remove from the skillet, remove the stems and seeds and allow to hydrate in some water.

Reduce the skillet heat to medium-low and add the avocado oil. Add the red pepper, onion and garlic and sauté until soft, about 5 minutes. Add in tomato and stir well.

Season with sea salt, black pepper, oregano, cinnamon, cumin, chili powder and sesame seeds and continue to sauté until you can smell the spices very well, about 5 minutes.

Add in chicken broth and bring heat to a simmer for 10 minutes, scraping up the bottoms on the skillet as needed.

Turn off the heat and add almond butter, peanut butter, dark chocolate and Real Ketones Chocolate Weight Loss Packet. Stir very well. Discard the bay leaf.

Transfer to a blender and pulse until very creamy. If your sauce is extra thick, thin it with a bit more chicken broth, adding 1 tablespoon at a time until thin enough for your preference. It should be thick like a sauce, not thick like a paste.

Add chicken thighs to the skillet and bring to medium low heat. Pour the sauce over the chicken, reduce the heat to low and cook, flipping the chicken every few minutes, for about 15 minutes.

While the chicken is cooking, prepare your cauliflower rice by adding riced cauliflower and sea salt to a skillet and sauteing until the cauliflower is soft, about 5 minutes. Stir in minced cilantro. Serve over baby kale and a side of chicken. Garnish with additional sesame seeds.

Serve between 4, storing any leftovers in the fridge for up to 3 days.

Enjoy!

Calories: 448
Carbs: 19
Net Carbs: 13
Protein: 33
Fat: 24