Banza Chicken Bowls with Calabrian Chili Sauce
A high-protein chicken bowl with Banza rice, fresh tomato cucumber salad, and creamy Calabrian chili sauce.
Ingredients
Tomato Cucumber Salad
- 1 English cucumber cut into chunks
- 1 pint cherry tomatoes halved
- Small piece red onion thinly sliced
- 1/4 cup chopped fresh parsley
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
Calabrian Chili Sauce
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 –3 Calabrian chiles minced
- 1 garlic clove grated
- Splash of Castelvetrano olive brine optional
- Salt to taste
Bowl Components
- Cooked air fryer chicken sliced
- Cooked Banza Rice Mix Tomato Chipotle or your favorite variety
Instructions
- In a large bowl, combine the cucumber, cherry tomatoes, red onion, parsley, vinegar, olive oil, salt, and pepper. Toss until evenly coated.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, minced Calabrian chiles, grated garlic, olive brine (if using), and salt. Taste and adjust the seasoning.
- Prepare the chicken according to your preferred recipe or use leftover cooked chicken.
- Cook the Banza Rice Mix according to the package instructions.
- Assemble your Banza Chicken Bowls with Calabrian Chili Sauce by dividing the rice between serving bowls. Top with sliced chicken and generous spoonfuls of the tomato cucumber salad.
- Finish with a drizzle of the creamy Calabrian chili sauce and serve immediately.
Notes
- Brown rice, quinoa, or couscous can replace the Banza Rice Mix.
- Fresh dill or cilantro works well instead of parsley.
- The tomato cucumber salad tastes even better after resting for 10 minutes.
- Serve with warm pita or roasted vegetables for a complete meal.