Green Mole Chicken with Black Bean-Zucchini Salad
This zesty and bright green mole chicken with black bean and zucchini salad recipe is a quick, delish, and healthy addition for Taco Tuesday (or any day)!
Servings Prep Time
4servings 30minutes
Cook Time
40minutes
Servings Prep Time
4servings 30minutes
Cook Time
40minutes
Ingredients
Green Mole Chicken
Black Bean and Zucchini Salad
Instructions
Green Mole Chicken
  1. Toss cubed tomatillos, garlic (whole), onion chunks, and jalapeno with 1 tbsp oil and place on a baking sheet. Roast vegetables in 450 degree oven for 10-15 minutes, or until slightly charred. Place vegetables in blender with lime juice, cilantro stems, romaine, pumpkin seeds, and salt and blend until smooth. Reserve 1 cup for plating, placing the remaining in a Ziploc bag. Add the chicken pieces to the bag and marinate for at least 1 hour. Place chicken on sheet pan and place in 450 degree oven for 30-40 minutes, or until internal temperature is 158 degrees. Rest chicken for 5 minutes before serving. Finish with reserved mole sauce.
Black Bean and Zucchini Salad
  1. Place black beans, diced peppers, and radishes in a bowl. In a small skillet on medium high heat, add the oil. When the oil is shimmering, add in the garlic. Saute for 1 minute then add in the zucchini and onions. Saute for 2 minutes- the zucchini should still be crunchy. Add zucchini and onions to the bowl of beans and vegetables. Season with lime juice and salt. Fold in cilantro just before serving.