Chicken Mole Tacos and Bowls with Mango Slaw and Roasted Veggies
This one is a meal prep dream. Make it on a Sunday and you have lunches and dinners sorted for two people for two weeks eating 6 to 7 days a week. The mole chicken is rich and deeply flavoured, the mango slaw is fresh and crunchy, and the roasted vegetables tie everything together. Build it as tacos, bowls, or both.
This meal prep is a flavour explosion you’ll be excited to eat each night!
THE RECIPE
Trust us, you’re going to want to make this on repeat.
THE MOLE CHICKEN
Chicken
8 boneless, skinless chicken breasts
2 tbsp olive oil
2 tsp cumin
2 tsp smoked paprika
1½ tsp chili powder
1½ tsp garlic powder
1 tsp salt
½ tsp black pepper
Mole Sauce
4 cups chicken broth
½ cup tomato paste
¼ cup natural peanut butter
3 tbsp unsweetened cocoa powder
2 to 3 tbsp maple syrup or honey, to taste
2 tsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 tsp cinnamon
½ tsp oregano
4 cloves garlic, minced
2 to 3 tbsp lime juice
1 to 2 tbsp chipotle peppers in adobo, finely chopped (optional but highly recommended)
1 to 2 squares very dark chocolate
Pinch of cayenne
Salt to taste
Method
Mix the cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Rub all over the chicken.
Heat olive oil in a large Dutch oven or deep skillet. Brown the chicken in batches, about 3 to 4 minutes per side. It doesn't need to cook through yet.
Remove the chicken and lower the heat.
Add garlic and tomato paste. Cook for about 1 minute.
Add the broth, peanut butter, cocoa, maple syrup, spices, cinnamon, and chipotle. Whisk well.
Simmer the sauce for 5 to 8 minutes.
Return the chicken to the sauce. Cover and simmer gently for 15 to 25 minutes, depending on breast thickness, until cooked through.
Remove the chicken and shred with two forks.
Return the shredded chicken to the mole and simmer another 5 minutes so it absorbs the sauce.
Finish with lime juice and adjust salt, sweetness, and spice to taste.
Tip: If the sauce gets too thick, add another splash of chicken broth. You want it thick enough to cling to the chicken but still saucy.
MANGO LIME SLAW
Ingredients
1 large red cabbage, very thinly sliced
4 large carrots, shredded
4 ripe mangoes, cut into thin strips or small cubes
8 green onions, sliced
1 bunch fresh cilantro, chopped
2 jalapeños, finely sliced (optional)
Dressing
½ cup plain Greek yogurt
Juice of 2 to 3 limes
1 tbsp honey or maple syrup (or stevia to taste)
½ tsp cumin
½ tsp chili powder
2 small garlic cloves, grated
Salt and pepper to taste
*You can also just mix Greek yogurt, lime juice, and some stevia for a simpler, faster dressing. This can be used as extra topping as well.
Method
Mix the dressing separately, then toss everything together. Make this at least 30 minutes before serving so the cabbage softens slightly. Add the mango closer to serving so it stays fresh.
SMOKY ROASTED VEGETABLES
Ingredients
1 large head cauliflower, cut into florets or smaller
4 medium zucchini, thickly sliced
2 large red onions, cut into wedges
2 to 3 bell peppers, sliced (optional)
2 medium sweet potatoes, cubed (optional)
1 large head broccoli
mushrooms, or poblanos also work well here
Seasoning
3 tbsp olive oil
2 tsp cumin
2 tsp smoked paprika
1½ tsp chili powder
1 tsp garlic powder
½ tsp oregano
Salt and pepper
Juice of 1 lime
Method
Heat oven to 425°F / 220°C.
Cut all the vegetables you are using into small pieces (you can use as many vegetables as you’d like, and add more seasoning as needed).
Toss the vegetables with a drizzle of olive oil and the seasoning mix.
Roast for 40+ minutes, stirring as needed. The time depends on how many vegetables you use. The vegetables should be browned on the edges when you take them out.
Squeeze fresh lime over everything when it comes out.
Tip: Don't overcrowd the pan. Use two baking sheets if necessary. That's what gives you those browned edges instead of steamed vegetables.
TOPPINGS
Ingredients
Greek yogurt Crema: Greek yogurt, lime juice, stevia , salt (you can also use extra of the slaw dressing recipe)
Cilantro
Squeeze of Lime
HOW TO BUILD THE TACOS OR BOWLS
Warm corn tortillas and layer:
Mole chicken → roasted vegetables → mango slaw → avocado → fresh cilantro → squeeze of lime
Put extra roasted vegetables and slaw on the side rather than trying to cram everything into the tortilla.
Want to cut the calories further? Skip the tortillas entirely and build it as a bowl over a base of cauliflower rice or extra roasted vegetables. You’ll get all the same flavour with significantly less carbohydrate and calories. The mango slaw on top keeps it fresh and the mole sauce is rich enough that you won't miss the tortilla. Add lots of yogurt crema!
WHY THIS ONE WORKS FOR MEAL PREP
Eight chicken breasts, a big batch of roasted vegetables, and a slaw that keeps well in the fridge for a week! The mole chicken reheats well and gets better as it sits. Keep the components separate and assemble fresh each time.
High protein. Lots of vegetables. Super satisfying and flavourful. The kind of meal that doesn't feel like health food, which is exactly the point.
