A flavorful and hearty dish combining spiced grilled chicken with a savory tomato and bean medley, perfect for a satisfying meal.
Heat a frying pan over medium heat and add a drizzle of oil.
Ensure the pan is hot before adding ingredients to prevent sticking.
Add the chopped onion and cook until softened.
Stir occasionally to prevent burning.
Stir in the cumin and curry powder, cooking for another minute to release the aromas.
Toast the spices briefly to enhance their flavor.
Add the diced tomatoes and cooked kidney beans, stirring to combine.
Simmer gently to allow the flavors to meld.
Season with salt and pepper, then stir in the fresh cilantro.
Add cilantro at the end to preserve its fresh flavor.
Brush the chicken breasts with oil and season with salt, pepper, and curry powder.
Let the chicken sit for a few minutes to absorb the seasoning.
Grill the chicken on a grill pan over medium heat until fully cooked, about 6-8 minutes per side.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serve the grilled chicken over a bed of cooked rice, topped with the tomato-bean mixture and a dollop of yogurt.
Garnish with additional cilantro for a fresh touch.
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