Template for a one pan chicken recipe - I am using the word "template" to accentuate the fact that other ingredients can be used, depending on the season or area one is visiting or living in. It is a one pan dish, convenient and versatile. While camping the prep can be done at home, or simply with a small cutting board you take along.

This would be for two...

2 boneless breasts of chicken
1/4 C diced/julienne sun dried tomatoes
1 whole tomato diced
2 green onions sliced
2 - 3 cloves garlic chopped / sliced zucchinis "or - and" squash, asparagus, broccoli...
2 Tb olive oil
1 lemon / lime

The substitution is in the vegetables, using whatever you feel like having that day or whatever is available.

One pan, add the oil, heat and add the chicken. About a bit above half heat, you do not want the oil to start smoking. Let the chicken cook nicely on one side without turning it.

Once one side is done, will be a nice cooked shade, turn the chicken and add the other ingredients, first mixing them in a bowl. Just let them rest on top of the chicken. The radiant heat will start cooking them, the juice of the tomato will start glazing the chicken also. Once that side of the chicken is just about done, start stirring managing at all possible to place the cooked chicken now on top of the vegetables. Mix again a couple time and you will have a one pan dish with the chicken absorbing nicely the flavors of the sun dried tomatoes and everything else you have used. Add the juice of one lemon or lime or both the last two minutes or so of cooking. White rice will go well with it... or potatoes cooked in the same pan.

Enjoy and be well...

Ara & Spirit

About Chef Ara

Allow me to introduce myself: my name is Ara Gureghian. Since childhood, my passion for Artistic Culinary Creations has given me the character of my personality and the ability to flow through life with a sense of good fortune, able to exert my passion into a profession, preparing and offering food that leaves a lasting memory. After finishing my education in France, where I was born, and my Culinary Schooling at the "Institut International de Glion Sur Montreux", in Switzerland, I ended up being self-employed most of the following years, owning various restaurants and a bakery. Twelve years ago, the routine, the every day menu, the 24/7 and the reliance on others with its obstacles led me to the present. I was able to successfully offer my culinary experience to clients in their own surroundings with their choice of both menu and time.