Banza Chicken Bowls with Calabrian Chili Sauce

• 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)
• For protein, I use a batch of Air Fryer Chicken
• For a carb, I love the Banza Rice Mix

Instructions

1. 1Toss 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.)
2. 2Stir up the sauce ingredients. Taste and adjust! This keeps super well in the fridge for several days.
3. 3Make the chicken and the banza (or whatever carb you like).
4. 4Assemble and serve! Gah! So good.