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Rosemary Chicken Dinner

by Nelson Brizuela

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Tree Nut Free

Peanut Free

Corn Free

It's not hard to fall in love with seasonal flavors, and this meal puts the best of them on display. Rosemary and garlic infused chicken is roasted to juicy perfection, then sliced and served alongside seasonal sides. Crispy roasted Brussels sprouts and a creamy, dreamy pumpkin purée that's sweetened with a hint of maple syrup are the perfect match for herby chicken, especially when topped with toasted pumpkin seeds for crunch!

Nutritional facts

Protein

42g

Carbs

37g

Calories

580kcal

Fat

33g

Ingredients

Chicken Thigh, Canola and Olive Oil Blend, Butter, Rosemary, Pumpkin Seeds, Black Pepper, Garlic, Brussel Sprouts, Cinnamon, Heavy Cream, Kosher Salt, Pumpkin Puree, Maple Syrup

Contains milk.

Reviews

4.2

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Based on 2408 reviews

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

Lorena · 08/15/25

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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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