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Chicken Rice Bowl
Bursting with flavor and freshness, this jasmine rice bowl combines juicy grilled chicken thighs, sweet pineapple, Chef Nelson’s signature honey and soy-based sauce, and a refreshing Mango-Cucumber Salad for an energizing, satisfying one-dish meal.
Nutritional facts
Protein
41g
Carbs
88g
Calories
690
Fat
20g
Ingredients
Cucumber, Mango, Chicken Thigh, Canola and Olive Oil Blend, Red Onion, Black Pepper, Cilantro, Garlic, Honey, Corn Starch, Light Soy Sauce, Jasmine Rice, Kosher Salt, Lime Juice, Rice Wine Vinegar, Pineapple Juice, Citric Acid
Reviews
4.2
Based on 476 reviews
Patrick Renaud · 12/26/24
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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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