Chicken & Vegetable Quinoa Bowl
Shredded chicken is layered over a creamy quinoa base folded with sautéed corn, spinach, and aromatics. A mild olive oil chili crisp adds savory heat and texture without overpowering the bowl.
Nutritional facts
Protein
43g
Carbs
45g
Calories
600kcal
Fat
28g
Ingredients
Chicken Breast, Baby Spinach, Corn, Quinoa, Green Onion, Extra Virgin Olive Oil, Kewpie Mayonnaise, Cilantro, Light Soy Sauce, Toasted Sesame Seeds, Garlic, Apple Cider Vinegar, Sesame Oil, Black Vinegar, Sesame Seeds, Lime Juice, Ginger, Kosher Salt, Black Pepper, Sweet Paprika, Sugar
Contains eggs, wheat, soybeans, sesame seeds.
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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