Keto Chicken Mole
This savory Mexican-inspired Keto chicken mole will surely satisfy your cravings for some Keto Mexican flavors. This recipe features a thick flavor-packed mole sauce layered on top of a perfectly grilled chicken breast and garnished with some chopped cilantro. The mole sauce is so versatile and can be used to complement a variety of meals. To top it off, the ingredients used to make this chicken mole are easy to source, making this recipe simple and easy to make.
How to Make It
Step 1
Mince the garlic. In a skillet over medium heat, add 1 tbsp olive oil, minced garlic, chili powder, ground cumin, and ground cinnamon. Sauté the spices for about 30 seconds to allow the flavors to develop.
Step 2
Add the tomato sauce, chicken broth, adobo sauce, cocoa powder, almond butter, powdered allulose, and salt. Stir to combine using a silicon spatula. Reduce the heat to medium-low and cook for an additional 3 minutes. Turn the heat to low and transfer the sauce to a bowl.
Step 3
Place a skillet over medium-high heat. Once hot, add the remaining 1 tbsp olive oil, then add the chicken breasts. Season with a sprinkle of salt and a pinch of black pepper. Cook the chicken breasts for 7-8 minutes on each side until cooked through and browned.
Step 4
Serve the chicken on a serving plate. Pour ¼ cup of the mole sauce over the chicken and garnish with chopped cilantro. Store any leftover chicken mole in an airtight container in the refrigerator for 3-5 days.
Ingredients
- Extra virgin olive oil
2 tbsp
- Garlic
3 clove
- Chili powder
2 tsp
- Cumin, ground
0.5 tsp
- Cinnamon
0.25 tsp
- Tomato sauce
0.5 cup
- Chicken broth
0.5 cup
- Adobe Sauce
2 tbsp
- Cocoa powder
1 tbsp
- Almond butter
1 tbsp
- Allulose, powdered
2 tsp
- Lemon juice
1 tbsp
- Salt
0.5 tsp
- Black pepper
1 dash
- Chicken breast
4 large – split
- Cilantro Or Coriander Leaves Fresh Or Raw Herb
1 tbsp