Banza Chicken Bowls with Calabrian Chili Sauce
Ingredients
- 11 1/2 cups 1 1/2 cups English cucumber , cut into chunks (about )
- 1 1 cherry tomatoes , cut into halves (about 1 1/2 cups)
- red onion a small chunk of , thinly sliced on a mandoline
- parsley a small bundle of , chopped (about 1/4 cup)
- 1 tablespoon 1 tablespoon white vinegar
- 2 tablespoons 2 tablespoons olive oil
- saltfreshly ground black pepper and to taste
- 1/4 1/4 mayo
- 1/4 1/4 Greek yogurt
- 23 Calabrian chiles – individual , stems discarded, smashed / minced (I use a jarred variety)
- 1 garlic clove , grated
- castelvetrano olive brine a splash of (optional, see notes)
- salt to taste
- Air Fryer ChickenAir Fryer Tofu For protein, I use a batch of this ridiculously good (For a vegetarian alternative, this Air Fryer Tofu works beautifully too!)
- Banza Rice Mix For a carb, I love the Banza Rice Mix for this – it doesn’t really make sense but I enjoyed the tomato chipotle variety!
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Instructions
- Tomato Salad: Toss the tomato cucumber salad ingredients together. Taste and adjust! (If you wanted to prep ahead, save the chopped tomatoes, cucumbers, and red onion in separate containers in the fridge with no liquids added until just before serving.)
- Sauce: Stir up the sauce ingredients. Taste and adjust! This keeps super well in the fridge for several days.
- Chicken and Banza: Make the chicken and the banza (or whatever carb you like).
- You’re Done! Yum! Assemble and serve! Gah! So good.
Source
Original recipe: View Original
