Name: Chimichurri Chicken or Tofu and Rice
Prep time: 20 min
Ingredients: 1/4 lb shredded chicken or cubed tofu; 1/2 tsp lemon powder; 3/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp parsley; 3 3/4 Tbsp oregano; 2/3 cup instant rice; olive oil

Jump to Recipe Print Recipe

Add to Collection

Print Pin

No ratings yet

Chimichurri Chicken or Tofu and Rice

Course Dinner, Lunch, Main Course

Cuisine American, Italian

Keyword backpacking, camping, car camping, dairy-free, egg-free, no nuts, no shellfish, vegan, vegetarian

Prep Time 20

Servings

Equipment

1 Dehydrator

Ingredients

¼ lb shredded chicken or cubed tofu
½ tsp lemon powder
¾ tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tsp parsley
3 ¾ Tbsp oregano
⅔ cup instant rice
olive oil

Instructions

At Home:

Dehydrate chicken or tofu at 160°F for 4-6 hours until dry.
Combine Seasonings, chicken, and rice in an airtight bag.

On the Trail:

Boil 1 ½ cups water. Add oil and stir. Add contents of bag to water and stir to combine. Put the lid on the pot and place in a cozy or fleece beanie.
Wait 10-15 minutes for everything to rehydrate. Check to see if more water or time is needed.

Chimichuri Chicken or Tofu and Rice