Chicken Mole with Tomatoes

Serves 6 / This Mexican-inspired dish supplies a surprising array of beneficial anticancer ingredients. Cocoa contains healthy flavonoids, and onions provide quercetin, another antioxidant. The tomato’s red color comes from lycopene, one of the most powerful antioxidants known to help prevent cancer, especially prostate cancer.

1 tablespoon olive oil
1-1/2 pounds boneless skinless chicken breasts, diced
1-1/2 cups diced onion (about 1 medium onion)
2 teaspoons ground cumin
1-1/2 teaspoons chili powder
2 teaspoons cocoa powder
2 teaspoons ground cinnamon
2 14.5-ounce cans diced tomatoes, undrained
1/2 teaspoon sea salt
1-1/2 teaspoons brown sugar
3 cups cooked basmati rice
2 limes, quartered, for garnish
3 tablespoons chopped fresh cilantro, for garnish

1. Heat olive oil in a large saucepan over medium-high heat. Sauté chicken and onion, stirring, until chicken is no longer pink.

2. Add cumin, chili powder, cocoa, and cinnamon. Stir to coat chicken.

3. Add tomatoes with liquid, sea salt, and brown sugar. Reduce heat to medium and simmer for 8–10 minutes.

4. Serve over basmati rice, garnished with lime and cilantro.