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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
51g
Calories
760
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
Reviews
4.3
Based on 457 reviews
Yesenia Lott · 12/01/24
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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 Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef 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 Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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