| 5 | oz | Skinless boneless chicken breasts; (1 fillet) |
| | Freshly ground black pepper |
| | Mexican spice mix |
| | Olive oil spray |
| 1/2 | | Red bell pepper; sliced |
| 2 | oz | Sliced mushrooms; (2 or 3 oz) |
| | SAUCE |
| 1/2 | c | Green tomato-chile sauce |
| 3 | tb | Mole chili pepper paste |
| 1/2 | | Sweet onion; roasted |
| 1 | | Head garlic; roasted, to taste |
| 1/2 | | Chipotle pepper; with |
| 1 | ts | Adobo sauce |
| 1/4 | c | Diced tomato; or salsa |
| 1/2 | c | Coffee |
| 1 | c | Nonfat chicken broth |
| 1/2 | ts | Lemon zest; minced, or more |
| | Fresh chopped cilantro; last garnish |
| 8 | oz | Cooked egg noodles |
| 4 | tb | Monterey jack cheese; with |
| | Chopped jalapeno; crumbed |
| | SIDES |
| 2 | c | Zucchini; julienned |
| | Orange zest; to taste |
| | Fresh herbs; thyme |
| 4 | sm | Potato; boiled and halved |
| | CONDIMENTS |
| 1 | sm | Jicama; sticks |
| 2 | lg | Cucumbers; cut into spears |
| 8 | oz | Radishes; quartered |
| 1 | | Orange; sliced |
| 4 | tb | Plain lowfat yogurt |
