Lunch: Chicken Mole Poblano

Mole, the spicy traditional Mexican sauce, adds a flavor boost to easy chicken wraps.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Mole Poblano

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup JIF® Creamy Peanut Butter
1/4 cup raisins
1 small chipotle chile in adobo sauce (from 7-oz can), seeded
1/2 cup chicken broth
1 clove garlic, finely chopped
2 tablespoons semisweet chocolate chips
2 tablespoons ground ancho chile pepper or chili powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground coriander
1 lb boneless skinless chicken breasts
4 Old El Paso™ flour tortillas for burritos (from 11-oz package)
1 avocado, pitted, peeled and thinly sliced
1/2 cup crumbled queso fresco cheese or fresh mozzarella cheese
1/2 cup sour cream

Instructions

In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.
In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170 °F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.
Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.

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