Simple, single-pan dinners are just so good for camping, and this one was no exception. Quick, easy and delicious.

Ingredients

• 2 x boneless, skinless Black and Blue chicken breasts, diced into 1″ pieces
• Multi-colored carrots
• Red bell pepper
• Cherry tomatoes, halved
• Baby spinach
• Olive oil

Method

Although this recipe uses Black and Blue chicken from our local meat market, you could probably use any similar marinade or sauce. Whatever you fancy really.

Heat the oil in a cast iron skillet over the coals. Add carrots to the hot oil and stir fry for a few minutes. I chose to leave the carrots whole, but there’s nothing stopping you from cutting them into pieces if you prefer.

Once the carrots have started to cook and brown slightly, add the diced bell pepper and continue to stir fry for a few more minutes.

Add the diced marinated chicken and stir into the vegetables. After a minute or two, when the chicken is almost cooked, add the cherry tomatoes, and cook for another minute.

Finally, stir in the baby spinach and cook until the spinach is wilted.

Serve and enjoy.