Berbere-Spiced Chicken Breast with Tomato and Onion Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Infused with Ethiopian berbere spice blend, simmered in a rich tomato and onion sauce. This Ethiopian-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, berbere spice blend, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 2 Ethiopian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 12 oz total) and rub evenly with 2 tbsp berbere spice blend. Set aside for 10 minutes.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 thinly sliced large onion and sauté for 7-8 minutes until softened and translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the onions and cook for 1-2 minutes until fragrant.
  4. Step 4: Stir in 1 cup canned crushed tomatoes, 1/2 cup water, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a simmer.
  5. Step 5: Nestle the berbere-coated chicken breasts into the sauce, cover, and simmer gently over low heat for 20-25 minutes, flipping the chicken halfway, until cooked through and the sauce thickens.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro if desired before serving.

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