this.props.promoText
Rosemary Chicken Dinner
It's not hard to fall in love with seasonal flavors, and this meal puts the best of them on display. Rosemary and garlic infused chicken is roasted to juicy perfection, then sliced and served alongside seasonal sides. Crispy roasted Brussels sprouts and a creamy, dreamy pumpkin purée that's sweetened with a hint of maple syrup are the perfect match for herby chicken, especially when topped with toasted pumpkin seeds for crunch!
Nutritional facts
Protein
42g
Carbs
35g
Calories
510
Fat
26g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Rosemary, Pumpkin Seeds, Black Pepper, Garlic, Brussel Sprouts, Heavy Cream, Kosher Salt, Pumpkin Puree, Maple Syrup
Reviews
4.1
Based on 2562 reviews
Chicken was string and/ or tough. I liked the purée though
Kelley Bailey · 12/24/24
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 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.
You can find Nelson Brizuela’s meals in...