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Chicken Mole and Cauliflower Rice Burrito Bowl


Chicken Mole

1 chicken, cut into 8 pieces

Salt and pepper, to taste

2 tablespoon oil

1 (8.25-ounce) jar Dona Maria Mole or similar mole sauce

4 cups chicken broth

Cauliflower Rice

½ teaspoon sea salt

1 tablespoon olive oil

1 large head cauliflower, cut into florets


2 small avocados, pitted and peeled

½ tablespoon fresh lime juice

1 garlic clove, minced

Sea salt, to taste


Your favorite salsa


1 cup cherry tomatoes, cut in half

1 bunch arugula, washed

Chicken Mole

Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces, and as they brown, remove them from the skillet and set aside. Pour off any excess fat, leaving about 1 tablespoon oil in the frying pan. Add the mole sauce and stir it over medium heat until the mole begins to simmer. Then stir in the chicken broth, and keep stirring until the ingredients are well-combined. Place the browned chicken in the mole sauce, and bring the sauce to a boil. Reduce the heat to low, cover, and simmer the chicken and sauce for about 20 minutes.

Cauliflower Rice

Using cheese grater with the large holes, grate the cauli-flower florets. In another large skillet, heat the olive oil
over medium. Add the riced cauliflower mixture and sea salt. Cook for 6 to 10 minutes stirring occasionally until
the cauliflower is tender and just browning.


In another small bowl, combine the avocado, lime juice, garlic, and sea salt, using the back of a fork to mash
the avocado.

The Burrito Bowl

In separate serving bowls arrange the arugula and cherry tomatoes, and then add the cauliflower rice, chicken mole, guacamole, and salsa. Serves 8.


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