chicken bowls
A colorful bowl featuring crispy air fryer chicken, chewy Banza rice, fresh tomato cucumber salad, and a zesty Calabrian chili sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 each English cucumber cut into chunks (about 1 1/2 cups)
- 1 pint cherry tomatoes halved (about 1 1/2 cups)
- 0.25 cup red onion thinly sliced on a mandoline
- 0.25 cup parsley chopped
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- to taste salt and freshly ground black pepper
- 0.25 cup mayo
- 0.25 cup Greek yogurt
- 2.5 each Calabrian chiles stems discarded, smashed/minced
- 1 clove garlic grated
- splash castelvetrano olive brine optional
- to taste salt
- 1 batch Air Fryer Chicken for protein
- 1 package Banza Rice Mix or preferred carb
Instructions
Preparation Steps
- Combine cucumber, cherry tomatoes, red onion, and parsley in a bowl. Add white vinegar, olive oil, salt, and black pepper. Toss to mix and adjust seasoning to taste.
- In a small bowl, stir together mayo, Greek yogurt, Calabrian chiles, grated garlic, and a splash of olive brine if using. Season with salt to taste. Refrigerate until ready to serve.
- Prepare the air fryer chicken according to recipe instructions until golden and cooked through. Cook Banza rice mix as package directs.
- Assemble bowls by layering Banza rice, topped with crispy chicken strips, tomato cucumber salad, and a generous dollop of the Calabrian chili sauce. Serve immediately.
Notes
This recipe can easily be adapted by substituting the chicken with tofu for a vegetarian option. The Calabrian chili sauce adds a spicy and tangy kick that balances the freshness of the salad perfectly.