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
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.