Step 1: Prepare Your Ingredients. Begin by dicing the chicken breast, chopping the onion, mincing the garlic, and dicing the tomatoes. Having everything ready before cooking makes the process smoother and more efficient.

Step 2: Cook the Protein. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced chicken and cook for 5 to 7 minutes until fully browned and cooked through. For vegan options, sauté tofu or chickpeas in the same way.

Step 3: Sauté Vegetables. Add the chopped onions and minced garlic to the pan. Cook for 3 to 4 minutes until onions turn translucent. Stir frequently to avoid burning.

Step 4: Add Tomatoes and Spices. Stir in the diced tomatoes, ground cumin, and a pinch of salt. Reduce heat to low and let the mixture simmer for about 10 minutes, allowing flavors to blend and sauce to thicken.

Step 5: Finish with Fresh Cilantro. Add freshly chopped cilantro to the pan. Adjust seasoning to taste, especially if accommodating low-sodium diets.

Step 6: Serve and Enjoy. Serve warm, garnished with extra cilantro or a dollop of low-fat yogurt. This dish pairs well with rice, quinoa, or gluten-free bread, catering to diverse dietary preferences.