THIS HEAT! This whole year seems to have gone at a speed of 100 mph and yet nowhere does it seem to end. With the given situation around and this scorching heat, all I can think of eating bowls and bowls of this tangy, gingery lemony chicken and some berries ice cream!

While I am working on the latter, here is my go to bowl off late that husband and I seem to be making very often.

In my opinion, mango and chives make this bowl SO DAMN EXTRAAA that I guarantee you not stop at one bite. It’s a whole meal in a bowl with some cumin rice, boiled kidney beans and bell peppers.

If chives are not easily available, green onions work well too. I used green mango that is tangy and adds a twist but I have made kiwi with chicken before and I can tell you that works well too.

Ingredients – Accompaniments

• Arugula – 1/2 cup
• Chicken – 1 breast
• Cumin rice – 1/4 cup
• Boiled beans – 1/4 cup
• White onion – 1/2 small
• Cucumber – 1
• Bell pepper – 1 small
• Chives – 1/4 cup
• Mango – 1/4 cup
• Ginger – 1/8 inch

Ingredients – Chicken Marinade

• Ginger – 1 tbsp fresh grated
• Garlic – 2 cloves
• Turmeric – 2 tsp
• Red chilli powder – 1 tsp
• Chaat masala – 2 tbsp
• Coriander powder – 2 tbsp
• Lime – 2 tbsp
• Salt – 2 tsp

Ingredients – Cumin Rice

• Rice – 1/2 cup
• Water – 1.5 cup
• Cumin seeds – 1 tbsp
• Salt – 1 tsp

Directions –

• Chop the chicken breast and marinate it with all spices for at least 3 hours. It makes world of a difference. I usually marinate overnight and its the best if you can, but at least 3 hours.
• Preheat oven at 400 degrees and line the baking dish with nonstick parchment paper.
• Bake for 20 – 25 minutes.
• Keep it aside and boil the rice.
• Once the rice is boiled, in a serving bowl, add in the greens (arugula), rice and chicken.
• Now add in rest of the ingredients and give it a good mix.
• Garnish with a wedge of lemon and any herbs of choice !!