Banza Chicken Bowls with Calabrian Chili Sauce Recipe
If you’re craving something vibrant and packed with flavor, Banza Chicken Bowls with Calabrian Chili Sauce are about to revolutionize your mealtime routine. This gorgeous bowl combines the hearty texture of Banza chickpea rice (or pasta!) with tender spiced chicken, juicy cherry tomatoes, protein-rich baby spinach, and a feta cheese finish for a Mediterranean-inspired meal that’s satisfying but never heavy. The real showstopper is the smoky, slightly sweet Calabrian chili sauce that ties it all together with just the right zing. It’s a balanced, high-protein dinner you’ll genuinely want to eat on repeat!
Ingredients You’ll Need
These ingredients are simple, colorful, and each one brings something special to Banza Chicken Bowls with Calabrian Chili Sauce. From the hearty Banza base to that addictively spicy-sweet sauce, every component makes a difference to the final result, so let’s break it all down:
- Banza chickpea rice or pasta (2 cups cooked): This gluten-free staple adds plant-based protein and a wonderfully nutty, toothsome texture.
- Boneless, skinless chicken breasts (1 lb): Lean and quick-cooking, chicken soaks up all the seasoning and delivers satisfying bites.
- Olive oil (2 tablespoons + 2 tablespoons for sauce): Adds richness and helps carry the flavors throughout the dish and sauce.
- Garlic powder (1 teaspoon): Infuses the chicken with earthy, savory notes.
- Smoked paprika (1/2 teaspoon): Lends a subtle smokiness and gorgeous red hue to your chicken.
- Salt (1/2 teaspoon for chicken, plus more to taste): Brings everything into balance, so don’t forget it!
- Black pepper (1/4 teaspoon): Adds a mild kick and depth to the seasoning mix.
- Cherry tomatoes (1 cup, halved): These burst with sweetness and a pop of color.
- Baby spinach (1 cup): Wilts delicately into the warm bowl, adding nutrition and fresh, green flavor.
- Crumbled feta cheese (1/4 cup): Salty and creamy, feta brightens every bite.
- Calabrian chili paste (2 tablespoons): The star of the sauce, delivering smoky heat with a hint of fruitiness.
- Lemon juice (1 tablespoon): Wakes up all the flavors in the chili sauce.
- Honey (1 tablespoon): Balances out the heat and acidity for a rounded sauce.
- Red wine vinegar (1 teaspoon): Punches up the flavor in the Calabrian chili sauce with vibrant acidity.
How to Make Banza Chicken Bowls with Calabrian Chili Sauce
Step 1: Cook the Banza Rice or Pasta
Start by cooking your Banza chickpea rice (or pasta, if that’s what you’re using) according to the package instructions. This usually takes under 10 minutes, so keep an eye out for that perfect al dente texture. Once it’s cooked, drain it well and set aside—you want those chickpeas to stay fluffy and separate for optimal bowl-building.
Step 2: Season the Chicken
While the Banza base is cooking, toss your chicken pieces in a bowl with olive oil, garlic powder, smoked paprika, salt, and black pepper. This quick marinade helps every piece soak up tons of flavor, giving your chicken a savory, smoky edge that’ll shine in every bite.
Step 3: Sauté the Chicken
Heat a large skillet over medium-high heat and add a quick drizzle of olive oil. Once hot, add the seasoned chicken and sauté for 6 to 8 minutes, stirring occasionally. You want a light golden brown color on the outside and juicy doneness inside. Don’t crowd the skillet—work in batches if needed for the best sear.
Step 4: Make the Calabrian Chili Sauce
While the chicken is finishing up, whisk together Calabrian chili paste, olive oil, lemon juice, honey, red wine vinegar, and a generous pinch of salt in a small bowl. The result: a silky, fiery sauce that’s beautifully balanced. Taste and adjust seasoning or spice level if you’d like more (or less) heat.
Step 5: Assemble and Serve
Ready for the fun part? Divide the fluffy Banza rice or pasta among four bowls, then add cooked chicken, cherry tomatoes, baby spinach, and a good sprinkle of crumbled feta. Drizzle everything liberally with that irresistible Calabrian chili sauce. Serve immediately and watch as the flavors come together with every forkful.
How to Serve Banza Chicken Bowls with Calabrian Chili Sauce
Garnishes
Nothing pops like fresh garnishes on Banza Chicken Bowls with Calabrian Chili Sauce! I love an extra shower of crumbled feta, a pinch of chopped fresh parsley or basil, or a squeeze of bright lemon juice. For crunch, a handful of toasted pine nuts or even a scattering of sliced radishes make a beautiful, textural finishing touch.
Side Dishes
These bowls are super satisfying on their own, but if you’re planning a feast, add some warm pita bread, a simple cucumber salad, or a platter of roasted veggies. These light, Mediterranean-inspired sides keep the meal balanced and give you a variety of colors and flavors to share at the table.
Creative Ways to Present
Turn your Banza Chicken Bowls with Calabrian Chili Sauce into a DIY bar for a party—set all the toppings, sauces, and base ingredients out and let everyone customize their own bowl. Or, plate them up individually on a big platter for impressive dinner-party presentation. You can even layer everything into jars for meal-prep lunches that travel beautifully and taste just as good chilled or at room temp.
Make Ahead and Storage
Storing Leftovers
Banza Chicken Bowls with Calabrian Chili Sauce keep surprisingly well in the fridge. Store each component separately in airtight containers: chicken, Banza base, veggies, and sauce. Everything will stay fresh for up to 4 days, making this a practical, high-protein meal prep option for busy weeks.
Freezing
The chicken component can be frozen for up to two months—simply cool it fully and pack in a freezer-safe container. While the Banza rice or pasta can technically be frozen, its texture is best enjoyed fresh. The Calabrian chili sauce, on the other hand, freezes beautifully—just whisk again after thawing before using.
Reheating
To reheat, warm the chicken and Banza rice or pasta gently in the microwave or a skillet until steaming hot. Refresh the veggies and feta from the fridge so they stay bright, then add your sauce just before serving. If the sauce thickens too much in the fridge, loosen it with a splash of olive oil or lemon juice and stir well.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Banza Chicken Bowls with Calabrian Chili Sauce work beautifully with shrimp, salmon, or even crispy tofu for a vegetarian spin. The seasoning and sauce play well with all kinds of proteins—just adjust cooking times accordingly.
How spicy is the Calabrian chili sauce?
It’s got a pleasant kick, thanks to the Calabrian chili paste, but the honey and lemon juice mellow the heat. If you’re sensitive to spice, start with less chili paste and taste as you mix, adding more as desired.
Where can I find Calabrian chili paste?
Most well-stocked grocery stores carry it in the Italian or international foods section, or you can find it online. Look for “Calabrian chili paste” in jars, which bring a unique smoky, fruity heat you can’t get from other peppers.
Is this dish gluten-free?
Yes, if you use Banza chickpea rice or their certified gluten-free pasta, these bowls are naturally gluten-free. Always double-check ingredient labels, especially if you have severe sensitivities.
Can this recipe be meal-prepped?
Definitely! Banza Chicken Bowls with Calabrian Chili Sauce are perfect for meal prep. Keep the sauce and veggies separate until serving to maintain freshness, and assemble just before eating for best results throughout the week.
Final Thoughts
Honestly, once you try Banza Chicken Bowls with Calabrian Chili Sauce, you’ll wonder how you ever got by without them in your recipe rotation. They’re fast, flavor-packed, and endlessly customizable—perfect for busy weeknights or when you want to impress friends. Give them a go, and let every vibrant bite remind you just how fun (and delicious) healthy eating can be!
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Banza Chicken Bowls with Calabrian Chili Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and protein-packed meal with these Banza Chicken Bowls featuring a zesty Calabrian chili sauce. This gluten-free dish is perfect for a quick and satisfying dinner.
Ingredients
Banza Chickpea Rice:
2 cups cooked Banza chickpea rice;
Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper;
Additional Ingredients:
1 cup cherry tomatoes, halved; 1 cup baby spinach; 1/4 cup crumbled feta cheese;
Calabrian Chili Sauce:
2 tablespoons Calabrian chili paste; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon honey; 1 teaspoon red wine vinegar; Salt to taste
Instructions
- Cook Banza Rice: Prepare Banza rice according to package instructions. Drain and set aside.
- Season Chicken: In a bowl, toss chicken with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Cook Chicken: Cook seasoned chicken in a skillet until cooked through and browned.
- Make Chili Sauce: Whisk together Calabrian chili paste, olive oil, lemon juice, honey, vinegar, and salt.
- Assemble Bowls: Divide rice among 4 bowls. Top with chicken, tomatoes, spinach, feta, and drizzle with chili sauce. Serve.
Notes
- Adjust the spice level of the sauce to suit your taste.
- For added texture, consider topping with toasted pine nuts or roasted red peppers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
