Banza Chicken Bowls with Calabrian Chili Sauce

• servings: 4 servings
• active time: 25 minutes
• total time: 35 minutes

Ingredients

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 (I use a jarred variety)

1 clove garlic, grated

a splash of castelvetrano olive brine (optional, see notes)

salt to taste

1 teaspoon paprika

1/4 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 teaspoon salt (I use Morton table salt for this because it’s fine and better for coating)

1 1/2 teaspoons brown sugar

1 teaspoon cornstarch

Directions

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:

Toss chicken with avocado oil and spices:

1 teaspoon paprika

1/4 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 teaspoon salt (I use Morton table salt for this because it’s fine and better for coating)

1 1/2 teaspoons brown sugar

1 teaspoon cornstarch

Nutrition

• Calories: 471
• Total Fat: 17 g
• Saturated Fat: 2.9 g
• Trans Fat: 0 g
• Cholesterol: 89.8 mg
• Sodium: 1065.8 mg
• Total Carbohydrate: 37.6 g
• Dietary Fiber: 6.7 g
• Total Sugars: 6.4 g
• Protein: 39.7 g