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Pechuga Con Mole Verde Y Pistaches

Up your pechuga recipe game by adding DOÑA MARÍA® Mole Verde and pistachios! It will definitely be a hit at your family gatherings.

25 Minutes
10 Minutes
35 Minutes


  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 ½ chicken breasts
  • 2 tablespoons olive oil
  • 1/3 (78g) Jar DOÑA MARÍA® Mole Verde
  • 1 ½ cups chicken broth
  • 1 cup raw carrots, coarsely chopped
  • 1 cup raw zucchini, finely chopped
  • 1/4 cup pistachios
  • 1/4 cup beet sprouts


  1. Heat oven to 385º F.
  2. Add salt and pepper to chicken breasts, and pour 1 tablespoon olive oil and incorporate.
  3. Place chicken breast in oven and bake 18 minutes, or until well done.
  4. In small saucepan, over low heat, pour DOÑA MARÍA® Mole Verde and chicken broth. Heat 4 minutes, or until mixture is integrated. Reserve.
  5. In small skillet, over medium heat, sautee carrots, reserve.
  6. In small skillet, over high heat, sautee zucchini until golden brown, turn off heat, and reserve with carrots.
  7. Add salt, pepper, and 1 teaspoon olive oil to carrot and zucchini mixture.
  8. Plate chicken breast, accompany with carrot and zucchini mixture, pour DOÑA MARÍA® Mole Verde sauce, and top with pistachios and beet sprouts.