Berbere-Spiced Chicken Breasts with Sautéed Collard Greens

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 fiery Ethiopian berbere spice and served alongside garlicky sautéed collard greens for a vibrant, warming meal. This Ethiopian-inspired chicken recipe (gluten free), ready in about 30 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Ethiopian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.

Related recipes