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Roasted Chicken

by Nelson Brizuela

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Contains Soy

Tree Nut Free

Peanut Free

Contains Dairy

Chef Nelson marinates tender, juicy chicken breast in mustard, red wine vinegar, and extra-virgin olive oil, then roasts until golden. Served with Spicy Mexican Rice and creamy coleslaw for a lovely contrast of flavors and textures.

Nutritional facts

Protein

52g

Carbs

41g

Calories

720kcal

Fat

37g

Ingredients

Dried Coriander Leaf, Pepper, Chile, Aji amarillo, Puree, Canola and Olive Oil Blend, Butter, Carrots, Whole Grain Mustard, Red Wine Vinegar, Black Pepper, Tomato Paste, Cilantro, Garlic, Sugar, Worcestershire Sauce, Jasmine Rice, Kosher Salt, Cotija Cheese, Green Peas, Carrots, Jalapeno Peppers, White Vinegar, Red Sambal Chili Paste, Cabbage, Mayonnaise, Lime Juice, Lemon Juice, Chicken Breast, Red Cabbage

Contains milk, eggs, fish, soybeans.

Reviews

4.7

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

Based on 459 reviews

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

Amy · 07/16/25

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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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