ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pollo Mole Verde

Yield 4 servings (serving size: 1 chicken breast half, about 1/3 cup sauce, and 3/4 cup rice)
In Mexico, a pumpkinseed mole is called mole pipian, and foods are often cooked in the sauce. We've adapted it into a green sauce to dress grilled chicken cutlets and rice.


  • 6 tablespoons shelled unsalted raw pumpkinseed kernels
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • Dash of freshly ground black pepper
  • 1 1/4 cups fat-free, less-sodium chicken broth, divided
  • 2 tomatillos
  • 1 small serrano chile, stem removed
  • 1 garlic clove
  • 1/2 small onion, peeled and root end intact
  • 1 tablespoon chopped fresh cilantro
  • 2 large romaine lettuce leaves
  • 1/2 teaspoon vegetable oil
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 3 cups hot cooked rice

Nutrition Information

  • calories 467
  • caloriesfromfat 22 %
  • fat 11.6 g
  • satfat 2.3 g
  • monofat 3.4 g
  • polyfat 4.9 g
  • protein 38.8 g
  • carbohydrate 49.6 g
  • fiber 2.3 g
  • cholesterol 66 mg
  • iron 4.6 mg
  • sodium 368 mg
  • calcium 46 mg

How to Make It

  1. Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.

  2. Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground. Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.

  3. Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently. Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.

  4. Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped. Add 1/4 cup broth, cilantro, and lettuce; process until smooth.

  5. Prepare grill.

  6. Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally. Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.

  7. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.