Mole Chicken with Fragrant Brown Rice

Mole Sauce (recipes shared here) is a richly flavored sauce that I sort of adapted to my tastes, so it may not be authentic.

For this meal, simply thaw the boneless skinless chicken breasts, make slits 1-inch apart and stuff mole sauce in the slits, rub some mole sauce on, add some red wine vinegar and marinate for about 30 minutes. Grill or pan-cook till chicken is done. Optionally sautée some onion, serrano or jalapeño peppers, bell peppers and tomatoes and top the chicken when done.

Soak the brown Basmati rice for about 10 minutes, drain, add a tablespoon of oil, some salt, with enough water (I prefer 1:2 raw rice:water), dry spices (parsley, lemon pepper, mint, marjoram, basil) and cook in the rice cooker as usual. When done, fluff with fork.

A portion of lean protein, some fiber+carbs, and a serving of vegetable. This seems to be a sort of default meal combination most of the dinners, with D's protein coming from meat, and mine more from beans; and sometimes, me skipping the extra carbs at dinner times opting for another helping of the Asian cabbage salad or spicy whole okra which happens to be the vegetable side.