chicken mole with riced cauliflower

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Step 1

Heat 1 tablespoon of coconut oil in a large pot over medium-high heat.

Step 2

Cook the chicken pieces until just cooked on the outside and the insides are still pink, about 2 minutes. Remove and set aside.

Step 3

Reduce pot to a medium heat and add the remaining 1/2 tablespoon of coconut oil.

Step 4

Add the onion and garlic. Cook, stirring until the onions are soft and translucent.

Step 5

Stir in the bay leaf, cayenne pepper, paprika, cloves, cinnamon, chili powder, and black pepper. Continue stirring until fragrant, about 30 seconds.

Step 6

Add the tomatoes, chicken broth, peanut butter, and sweetener. Bring to a simmer over medium heat.

Step 7

In a medium, microwave-safe bowl, microwave the unwrapped Quest Bar® for 25 seconds. Break apart and stir into the simmering mixture until melted.

Step 8

Remove the bay leaf. Return the chicken pieces to the pot. Reduce the heat to low, cover, and simmer until the chicken is tender and no longer pink, about 6 to 7 minutes. Stir in the salt.

Step 9

In a medium sized bowl, microwave riced cauliflower for 2 minutes. Separate into 5 servings and top with 1/5 of Chicken Mole and a sprinkle of sesame seeds.