This spiced chicken breast is a great way to use the classic Ethiopian spice blend, berbere, and it's ready to serve in less than 30 minutes.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
432 Calories
Recipe Instructions
Step 1
Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
Step 2
Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
Step 3
Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 4
Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.
Ingredients
salt to taste
2 teaspoons butter
1 lime, juiced
2 teaspoons tomato paste
1 teaspoon kosher salt
1 tablespoon chopped cilantro
⅓ cup coconut milk
1 skinless, boneless chicken breast half - lightly pounded to an even thickness
