Low Fat Traditional Chicken Mole

Indulge in the rich, complex flavors of **Low Fat Traditional Chicken Mole**, a lightened-up take on the beloved Mexican classic. This recipe preserves the essence of mole—its harmonious balance of smoky, sweet, and spicy—through an expertly crafted sauce featuring toasted ancho and guajillo chiles, unsweetened cocoa powder, natural almond butter, and aromatic spices like cumin and cinnamon. By swapping traditional methods with healthier alternatives such as olive oil spray and boneless, skinless chicken breasts, this dish is both heart-friendly and satisfying. Simmered to perfection and garnished with fresh cilantro, this low-fat mole pairs beautifully with steamed brown rice or warm corn tortillas, making it a wholesome, nutrient-packed meal the entire family will love. Prepare to savor authentic flavors in an approachable, health-conscious way!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 cups low sodium chicken broth
• 3 pieces dried ancho chiles
• 3 pieces dried guajillo chiles
• 1 medium-sized onion
• 4 pieces garlic cloves
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon natural almond butter
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves
• 1 large ripe tomato
• 1 piece whole wheat tortilla
• 2 tablespoons raisins
• 1 as needed olive oil spray
• 1 teaspoon salt
• 3 tablespoons fresh cilantro

Directions

Step 1

Heat a wide skillet over medium heat. Lightly spray with olive oil spray.

Step 2

Toast the ancho and guajillo chiles in the skillet for 1-2 minutes, flipping occasionally, until fragrant but not burned.

Step 3

Remove the chiles from the skillet. Let them cool slightly, then remove the stems and seeds. Place the chiles in a bowl and cover with 2 cups of hot water. Let them soak for 15 minutes.

Step 4

While the chiles are soaking, chop the onion and garlic. Spray the skillet again with olive oil spray, then sauté the onion over medium heat for 5 minutes until softened. Add the garlic, cumin, cinnamon, and cloves, and cook for another 1 minute.

Step 5

Transfer the soaked chiles along with their soaking liquid, the sautéed onion mixture, the tomato, tortilla, raisins, unsweetened cocoa powder, and almond butter into a blender. Blend until smooth. Add chicken broth a little at a time to adjust the consistency as needed.

Step 6

Strain the mixture through a fine sieve into a large pot to ensure a smooth mole sauce.

Step 7

Season the chicken breasts with half the salt. Heat the same skillet over medium heat and spray lightly with olive oil spray. Sear the chicken for 2-3 minutes per side to develop a light golden color.

Step 8

Transfer the chicken to the pot with the mole sauce. Bring the sauce to a simmer, then lower the heat to medium-low, cover, and cook for 25-30 minutes, or until the chicken is fully cooked and tender.

Step 9

Taste the mole, and adjust seasoning with the remaining salt if necessary. Add more chicken broth if the sauce becomes too thick.

Step 10

Garnish with fresh cilantro and serve over steamed brown rice or with warm corn tortillas for a hearty, low-fat meal.

Nutrition Facts

Serving size	(1947.2g)

Amount per serving	% Daily Value*
Calories	1863.9

Total Fat 46.6g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 591.6mg	0%
Sodium 4927.1mg	0%
Total Carbohydrate 120.2g	0%
Dietary Fiber 34.0g	0%
Total Sugars 34.1g
Protein 249.5g	0%

Vitamin D 7.0IU	0%
Calcium 490.1mg	0%
Iron 19.8mg	0%
Potassium 5036.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 52.6%

Carbs: 25.3%