Sautéed Chicken Tibs with Berbere and Fresh Tomatoes

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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.

Tender chicken cubes quickly sautéed with berbere spice, onions, and fresh tomatoes for a fragrant and colorful Ethiopian-inspired dish. This Ethiopian-inspired chicken recipe, ready in about 35 minutes, pairs chicken breast, niter kibbeh (spiced butter), 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: 20 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes chicken breast
2 tbsp niter kibbeh (spiced butter)
1 medium, thinly sliced yellow onion
3, minced garlic cloves
1.5 tbsp berbere spice mix
2 medium, diced fresh tomato
to taste salt
1/2 tsp black pepper
2 tbsp chopped (optional) fresh parsley

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Instructions

Step 1: Heat 2 tablespoons niter kibbeh in a large skillet over medium-high heat until melted and hot. Add 1 lb of chicken breast cubes and sauté for 5-6 minutes, stirring frequently, until the chicken is lightly browned but not fully cooked.
Step 2: Add 1 medium thinly sliced yellow onion, 3 minced garlic cloves, and cook for 3-4 minutes until the onions soften and become translucent.
Step 3: Stir in 1.5 tablespoons berbere spice mix and 2 diced medium fresh tomatoes, cooking for another 5 minutes until the chicken is cooked through and the tomatoes break down, forming a lightly sauced mixture.
Step 4: Season with salt to taste and 1/2 teaspoon black pepper. Cook for an additional 2 minutes until the flavors meld and the sauce thickens slightly.
Step 5: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley over the top before serving with injera or rice.