Berbere-Spiced Chicken Breasts with Tomato-Onion Sauce

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.

Simmered in a rich, spicy tomato and onion sauce infused with traditional Ethiopian berbere spice blend. This Ethiopian-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, berbere spice blend, yellow onion 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: 15 min Cook: 35 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 large thinly sliced yellow onion and sauté for 8 minutes until soft and golden brown on edges.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp fresh grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp berbere spice blend, stirring constantly for 1 minute to toast the spices and release aroma.
  4. Step 4: Pour in 14 oz canned crushed tomatoes and 1 cup water, stir to combine. Simmer the sauce over medium-low heat for 10 minutes until slightly thickened.
  5. Step 5: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then nestle them into the sauce. Cover and cook over low heat for 20 minutes, flipping chicken halfway through, until cooked through and sauce coats the chicken.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.

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