Roasted Chicken
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
Based on 459 reviews
Amy · 07/16/25
More Nelson Brizuela's delicious meals
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.
You can find Nelson Brizuela's meals in...
Similar meals you may like