facebook twitter youtube


  • 2 tablespoons Brothers Marketplace olive oil
  • 4 dried ancho chiles, stemmed
  • 1 can (14.5 ounces) diced tomatoes with roasted garlic and onion
  • 1/4 cup lightly salted cashew halves and pieces
  • 1/2 teaspoon ground cumin
  • 1-1/2 tablespoons lime zest
  • 1 cinnamon stick
  • 1-1/2 cups unsalted chicken stock
  • 2 tablespoons fresh lime juice
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 Roche Bros. antibiotic-free chicken breasts (about 6 ounces each)
  • Fresh cilantro sprigs for garnish (optional)


  1. In large saucepot, heat 1 tablespoon oil over medium-high heat; add chiles. Cook 2 minutes stirring frequently, being careful not to let chiles burn; transfer to bowl. Reduce heat to medium. Add tomatoes, cashews and cumin; cook 5 minutes, stirring occasionally. Add lime zest; cook 2 minutes. Add cinnamon stick, stock, lime juice, cocoa powder and chiles; cook 15 minutes or until thickened, stirring occasionally. Remove cinnamon stick; transfer to blender. Blend on high until smooth; stir in 1/8 teaspoon each salt and pepper. Makes about 2-1/4 cups.
  2. Prepare outdoor grill for direct grilling over medium-high heat. Rub chicken with remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Serve chicken topped with mole sauce; garnish with cilantro, if desired.

Facts. Finds. Flavors.

Serve with microwaveable Brothers Marketplace short grain brown rice along with grilled zucchini and yellow squash.

  • 360 Calories
  • 15g Fat (3g Saturated)
  • 96mg Cholesterol
  • 746mg Sodium
  • 15g Carbohydrates
  • 4g Fiber
  • 40g Protein