Chef Jimmy’s: Healthy Chicken Mole and Coconut Refried Beans, and Cauliflower Spanish Rice

Playing Eat Healthy Without Giving up Your Favorite Foods
Chicken Mole, Coconut Refried Beans, and Cauliflower Spanish Rice

 

Healthy Chicken Mole

Ingredients

  • 1 ½ pounds chicken breasts
  • 2 tablespoons coconut oil
  • 4 cloves of minced garlic
  • ½ cup finely chopped onion
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 8 ounce can of tomato sauce
  • ½ cup low sodium chicken broth
  • 1 teaspoon raw honey
  • ¼ cup mini semisweet chocolate chips
  • 1 tablespoon almond butter (or can use smooth natural peanut butter if you prefer)
  • ½ tsp salt
  • ¼ tsp pepper

Directions

  1. Season the chicken breast with salt and pepper. Add 1 tablespoon of coconut oil to a large skillet and heat on medium heat, add chicken breast and cook until browned on both sides, turning once. Transfer chicken to a plate.
  2. Add the other tablespoon of coconut oil to the pan and add in the garlic, onions, chili powder, cumin, and cinnamon and saute until brown and soft.
  3. Add tomato sauce, chicken broth, honey, chocolate chips and almond butter, and stir to combine. Bring to a simmer and add the chicken back into the pan on a reduced low-medium heat. Simmer until chicken is cooked all the through.
  4. Transfer to plate and enjoy!

Coconut Refried Beans

Ingredients

  • 2 cups cooked pinto beans
  • 2 tablespoons coconut oil
  • 4 cloves of minced garlic
  • ½ cup finely chopped onion
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • Milk or water as needed

Directions

  1. Sauté the onions and garlic in the coconut oil in a large saucepan until soft.
  2. Add your beans and stir.
  3. Add all seasonings and mix well.
  4. Bring to a slow simmer and let cook for 15 to 20 minutes.
  5. If you prefer a smoother texture, slowly add milk or water to your preference.
  6. Once the beans are cooked, mash them with a fork, potato masher or hand blender.

Cauliflower Spanish Rice

Ingredients

  • 1 head cauliflower, riced
  • 1 tablespoon coconut oil
  • 4 cloves of minced garlic
  • 1/2 cup diced onion
  • 1 zucchini, chopped
  • 1 green pepper, chopped
  • 1 teaspoon ground cumin
  • ½ cup low sodium chicken or vegetable broth
  • 1 6 ounce can of tomato paste
  • 2 teaspoons dried oregano
  • ½ teaspoon red pepper flakes (optional if you like it spicy)
  • ½ tsp salt
  • ¼ tsp pepper

Directions

  1. Cut cauliflower into quarters and put into the food processor and pulse into a rice-like consistency or you can buy riced cauliflower in your local market if it’s available.
  2. Add the coconut oil to a large skillet and add in the garlic, onions, zucchini, green pepper, and saute until brown and soft.
  3. Add in riced cauliflower, salt and cumin, and stir until cauliflower is softened.
  4. Add tomato paste and broth and stir until tomato paste dissolves in the mixture. If mixture is too dry you can add more broth a teaspoon at a time. Add salt and pepper to taste.
  5. Transfer to plate and enjoy! You can also make this ahead and freeze.

Recipes courtesy of Chef Jimmy Warshawsky