Meet your new go-to weeknight meal! Chef Nelson simply roasts chicken thighs until they're perfect on the outside and juicy on the inside. They're served with steamed rice, pickled veggies like cucumbers and cauliflower, and a sweet and savory honey-balsamic butter. This is a surefire winner, winner, chicken dinner!
Nutritional facts
Protein
43g
Carbs
86g
Calories
800
Fat
27g
Ingredients
CucumberChicken ThighButterSakeCalrose RiceBlack PepperHoneySugarLight Soy SauceKosher SaltBalsamic VinegarRice Wine VinegarRice WineItalian ParsleyCauliflower
Reviews
3.9
Based on 651 reviews
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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