Banza Chicken Bowls with Calabrian Chili Sauce
Total Time
35 minutes
Prep Time
25 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(12)
Ingredients
4 bowls
- 1 English cucumber, cut into chunks (about 1 1/2 cups)
- 1 pint cherry tomatoes, cut into halves (about 1 1/2 cups)
- A small chunk of red onion, thinly sliced on a mandoline
- A small bundle of parsley, chopped (about 1/4 cup)
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup mayo
- 1/4 cup Greek yogurt
- 2–3 individual Calabrian chiles, stems discarded, smashed / minced
- 1 clove garlic, grated
- A splash of castelvetrano olive brine (optional, see notes)
- Salt to taste
- Air Fryer Chicken or Air Fryer Tofu as protein
- Banza Rice Mix or similar carb
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Preparation
Step 1
Toss the tomato cucumber salad ingredients together. Taste and adjust!
Step 2
Stir up the sauce ingredients. Taste and adjust! This keeps super well in the fridge for several days.
Step 3
Make the chicken and the Banza (or whatever carb you like).
Step 4
Assemble and serve! Gah! So good.
Step 5
Save recipe for the next time?
Chef's notes
Olive Brine:
This adds a salty, buttery effect to the sauce. It’s delightful. If you don’t have it, don’t run out to the store just for this. You can skip it and you’ll be fine. I’ve also subbed pickle brine and it’s fine, but a bit brighter since the pickle brine is tangier than the olive brine.
