Roast acorn squash and chicken breast with mole poblano
Roast acorn squash and chicken breast with mole poblano
by HarveysBackupAccount
1 Comment
HarveysBackupAccount
This week’s lunches! Super easy …once the mole is done.
**Acorn squash:** cut in half 2 acorn squash, remove seeds, and cut into 1/2″ (1 cm) slices. Toss with oil, salt, and a few crushed and chopped garlic cloves, then roast at 400F (200C) until cooked, 30-40 min.
**Chicken:** season 2 lbs (1 kg) of breasts or thighs however you want (please at least use salt) then roast at 400F (200C) until cooked, 20-25 min. If you have digital thermometer: 155-160F for breasts, 170-175F for thighs. Cut into bite size pieces after it’s done.
First time making it and I’ve only eaten mole a couple times, so I don’t know if it tastes like it should but it does taste good. That recipe got me >3L of the concentrate, which you dilute 1:1 with chicken broth or veggie broth. So there’s still 2.5L left, after pulling out some for these lunches. It freezes well so most of that is laid out flat in ziploc bags, in the freezer.
There’s a layer of frozen spinach in the bottom of each dish, too. I’ll add the mole before reheating each day.
*Edit: [bonus food prep picture](https://postimg.cc/VdXPw83P) – almost a gallon of mole. That was several days ago.*
1 Comment
This week’s lunches! Super easy …once the mole is done.
**Acorn squash:** cut in half 2 acorn squash, remove seeds, and cut into 1/2″ (1 cm) slices. Toss with oil, salt, and a few crushed and chopped garlic cloves, then roast at 400F (200C) until cooked, 30-40 min.
**Chicken:** season 2 lbs (1 kg) of breasts or thighs however you want (please at least use salt) then roast at 400F (200C) until cooked, 20-25 min. If you have digital thermometer: 155-160F for breasts, 170-175F for thighs. Cut into bite size pieces after it’s done.
**Mole:** The mole is from [Dora’s Table](https://dorastable.com/vegan-mole-poblano-recipe/). It takes a hot minute (a couple hours) but doesn’t need much technical skill.
First time making it and I’ve only eaten mole a couple times, so I don’t know if it tastes like it should but it does taste good. That recipe got me >3L of the concentrate, which you dilute 1:1 with chicken broth or veggie broth. So there’s still 2.5L left, after pulling out some for these lunches. It freezes well so most of that is laid out flat in ziploc bags, in the freezer.
There’s a layer of frozen spinach in the bottom of each dish, too. I’ll add the mole before reheating each day.
*Edit: [bonus food prep picture](https://postimg.cc/VdXPw83P) – almost a gallon of mole. That was several days ago.*