Keto Southwest Chicken Bowl
Chef Nelson loves to creates delicious meals that are packed with flavor and fresh nutritious ingredients! This bowl gets the star treatments as it features grilled chicken, served with a colorful array of veggies like spinach, cherry tomato, corn and radish. A shallot and honey vinaigrette offers the perfect balance of sweetness!
Nutritional facts
Protein
36g
Carbs
19g
Calories
540kcal
Fat
36g
Ingredients
Canned Corn, Cherry Tomato, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Spinach, Black Pepper, Honey, Dijon Mustard, Kosher Salt, Shallot, Canned Chickpeas, Lemon Juice, Chicken Breast, Apple Cider, Radish
Reviews
4.2
Based on 255 reviews
Felipe · 08/06/25
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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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