Berbere-Spiced Chicken Tibs with Sautéed Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender chicken tibs pan-seared with berbere spice and sautéed bell peppers, a flavorful Ethiopian-inspired dish perfect for weeknight meals. This ethiopian-inspired chicken ready in about 30 minutes pairs berbere spice blend, olive oil, medium, sliced 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 1.5 tbsp berbere spice blend
• 3 tbsp olive oil
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 1 medium, sliced yellow onion
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp, chopped for garnish fresh cilantro

Instructions

1. Step 1: In a medium bowl, toss 1 lb boneless chicken thighs cut into 1-inch pieces with 1.5 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
3. Step 3: Remove the chicken from the skillet and set aside. Add remaining 1 tbsp olive oil to the skillet, then add 1 medium sliced yellow onion, 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 2 minced garlic cloves.
4. Step 4: Sauté the vegetables for 5-6 minutes until softened and fragrant, stirring frequently to prevent burning.
5. Step 5: Return the cooked chicken to the skillet with the vegetables, pour in 1 tbsp lemon juice, and toss everything together over medium heat for 2 minutes until heated through and flavors meld.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve immediately with injera or rice.