Ingredients
1
1 servings
- •1 skinless, boneless chicken breast half - lightly pounded to an even thickness
- •1 teaspoon kosher salt
- •1 tablespoon berbere spice blend, or to taste
- •2 teaspoons butter
- •1 lime, juiced
- •2 teaspoons tomato paste
- •¼ cup chicken broth, or as needed
- •⅓ cup coconut milk
- •½ teaspoon berbere spice blend, or to taste
- •Salt to taste
- •1 tablespoon chopped cilantro
Instructions
- Season both sides of chicken breast with salt and berbere spice.
- Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to the skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
- Add lime juice, tomato paste, chicken broth, and coconut milk to the skillet; stir to deglaze. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt.
- Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, 4 to 5 more minutes, basting chicken with pan juices as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle with chopped cilantro. Serve with a drizzle of pan sauce.
Nutritional Facts
Per 1 servings
- Calories: 432
- Carbohydrate: 16g
- Fat: 28g
- Fiber: 7g
- Protein: 28g
- Sugar: 3g
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