Berbere-Spiced Chicken Breasts with Sautéed Collard Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts infused with fiery Ethiopian berbere spice and served alongside garlicky sautéed collard greens for a vibrant, warming meal. This african-inspired chicken (gluten free) ready in about 30 minutes pairs berbere spice blend, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 10 min Cook: 20 min Serves 4 African cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and rub them evenly with 2 tbsp berbere spice blend and 1/2 tsp salt.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until cooked through and nicely browned, internal temperature reaching 165°F. Remove from skillet and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 4 minced garlic cloves for 30 seconds until fragrant but not browned.
  4. Step 4: Add 1 bunch chopped collard greens to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 6-8 minutes until tender and bright green.
  5. Step 5: Finish the greens with 1 tbsp lemon juice, stirring to combine.
  6. Step 6: Serve the berbere-spiced chicken breasts atop the garlicky collard greens, spooning any pan juices over the top.

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Frequently asked questions

How long does Berbere-Spiced Chicken Breasts with Sautéed Collard Greens take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Berbere-Spiced Chicken Breasts with Sautéed Collard Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice blend from drying out.

Can I substitute ingredients in Berbere-Spiced Chicken Breasts with Sautéed Collard Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Berbere-Spiced Chicken Breasts with Sautéed Collard Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Berbere-Spiced Chicken Breasts with Sautéed Collard Greens gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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