Spiced Grilled Chicken Breast with Avocado Salsa.

One of the best things in life is being able to cook for the people you love.

One of the most difficult things to do however, is cook for two people. I don’t usually like to have leftovers so I try to cook what’s just right for two people and on occasion, if I know I’ll be seeing my parents the next day, I’ll cook for four. That’s the tricky thing about living in Singapore – you can buy a meal at the hawker centre for about SGD3-5 and that’ll be that, but I still feel that there’s nothing as wholesome and love-filled as a home-cooked meal.

There are days where I feel like it’ll be cool to cook up a big pot of chilli but we’ll definitely struggle to finish it and freezing is fine only I tend to forget about frozen foods a lot of the time and will more than likely whip up a new batch before realising that I still have some in the freezer. Last night, Flo suggested that I make lasagne but again, it’s not something I’d make for just two of us so since we’re moving to our new place next week, I suggested that I make some for our housewarming.

My go-tos are usually pasta since they’re a snap to make.


I prefer making my sauce from scratch simply because it’s so easy to do. I made this arrabbiata sauce with a tin of diced tomatoes, dried chilli flakes, onions, garlic, random dried herbs, salt and pepper, then I finished it with some fresh basil and pan-seared prawns.


Topped it with cheese and avocados (I was a little lazy to grate the cheese), and that’s dinner for two! I know I know, it’s definitely not the traditional Arrabbiata of Lazio where the fiery sauce is said to have originated from, but life’s about change is it not?

I already have a recipe of one of my renditions of arrabbiata sauce in an earlier blog post so today, I’ve decided to share with you something just as simple and incredibly satisfying to the taste buds and the belly.


Spiced Grilled Chicken Breasts with Avocado Tomato Salsa (Serves 2)

2 pcs Chicken Breasts, pounded to about 1cm thickness

1 tbsp Garlic Puree
1 tsp Sea Salt
1 tsp Tumeric
1 tsp Smoked Paprika
1/2 tsp Ground Cumin
1/2 tsp Ground Ginger
1/4 tsp Ground Cinnamon
1/4 tsp Cayenne Pepper

  1. Mix spices together and rub onto chicken breasts. 
  2. Heat pan on medium heat with oil to coat. Cook chicken breasts for about 3 minutes on both sides until cooked through.

Tomatoes and Avocado Salsa:
1/2 ripe Avocado, diced
1/2 White Onion, diced
8 Cherry Tomatoes, diced (or 1 whole tomato)
1 Bird’s Eye Chilli, deseeded and sliced thinly
2 Tbsp Lime Juice
1 tsp Lime Zest

Coriander, optional

  1. Combine all the ingredients together in a bowl and mix. Season with a bit of salt and pepper to taste.


I topped the chicken with salsa, and served them with some broccoli and roasted pumpkin wedge. It took all of 15 minutes to put dinner together – the pumpkin I threw into the oven for about an hour so no fuss there really. It was a perfectly well-rounded meal with lots of flavour, made in no time at all so it’s ideal for busy weekdays when you’re rushed for time.

Confession: I spend a lot of my mornings scratching my head thinking about what to cook for dinner. I usually trawl through Foodgawker only to open the link to an enticing looking meal and then quickly close it when I see how many ingredients I need to make it. I prefer to stick to minimal ingredients, and ones that I have existing at home. So yes, I’m a bit of a lazy cook but if my food consistently tasted as good as this Chicken and Salsa dish every time, then why not? Oh! And the chicken got Flo’s two thumbs up of approval! 🙂

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