12 oz turkey fillets, boneless and skinless (about 4 pieces)
½ tsp salt
½ tsp ground black pepper
INSTRUCTIONS
Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
To prepare the sauce, add chili powder, pepper, cloves, allspice, and sesame seeds (optional) to a saucepan, and toast on medium heat for 2 minutes.
Add 1 tablespoon canola oil. Sauté garlic on medium to medium-high heat for 30 seconds to 1 minute.
Add onion, and sauté until cooked but not brown, about 2–3 minutes.
Add tomatoes, oregano, cocoa powder, and chicken broth, and bring to a boil over high heat. Simmer for 8–10 minutes.
Remove from the heat, and let cool to room temperature. Puree the sauce in a blender until smooth. Return sauce to the pan, and reheat slowly (or keep sauce warm on stovetop).
To prepare the turkey, coat the fillets with 1 tablespoon canola oil and season with salt and pepper.
Broil turkey in preheated oven or grill for 3–5 minutes on each side or until the turkey is fully cooked (to a minimum internal temperature of 165 °F).
Serve one piece of turkey with ½ cup of the warm mole sauce.
Tip: Try serving with rice and Baby Spinach With Golden Raisins and Pine Nuts.
Nutrition (per serving):
Calories 217, Total fat 9 g, Saturated fat 1 g, Cholesterol 53 mg, Sodium 421 mg, Total fiber 2 g, Protein 24 g, Carbohydrates 9 g, Potassium 419 mg
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