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Keto Southwest Chicken Bowl

by Nelson Brizuela

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Tree Nut Free

Peanut Free

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

37g

Carbs

19g

Calories

500kcal

Fat

30g

Ingredients

Chicken Breast, Cherry Tomato, Spinach, Canned Corn, Radish, Canned Chickpeas, Extra Virgin Olive Oil, Lemon Juice, Apple Cider, Garlic, Shallot, Canola and Olive Oil Blend, Dijon Mustard, Honey, Kosher Salt, Black Pepper

Reviews

4.1

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 280 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Megan · 08/29/25

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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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