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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 minutes
Servings 1


  • 1 Dehydrator


  • 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
  • cup instant rice
  • olive oil


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.