Summer Picnic Dinner Recipe

Marinate

In a bowl or resealable bag combine 3 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tbsp lemon zest, 2 tbsp chopped fresh oregano (or 1 tsp dried), 3 minced garlic cloves, 1.5 tsp salt and 0.75 tsp black pepper. Add the 4 chicken breasts and turn to coat. Marinate at room temperature 15–20 minutes or refrigerate for up to 2 hours (bring to room temp 20 minutes before cooking).

Cook

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil (or a blend of oil and 1 tbsp butter). When hot, add chicken breasts, shaking off excess marinade. Cook undisturbed 5–6 minutes until golden and a crust forms. Flip and cook 4–6 more minutes, or until internal temperature reaches 165°F (74°C). If breasts are thick, reduce heat to medium, cover and cook an additional few minutes. Add the optional 1 tbsp butter in the last minute and spoon melted butter over chicken for extra flavor.

Rest & Slice

Transfer chicken to a cutting board and rest 5 minutes before slicing. Spoon any pan juices over sliced chicken when serving.

Prep

Rinse 2 cups rice under cold water until water runs mostly clear. Finely dice 1 medium yellow onion and 1 red bell pepper. Mince 2 garlic cloves.

Sauté Aromatics

In a medium saucepan heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add diced onion and cook 4–5 minutes until softened and translucent. Add diced red pepper and cook 2–3 minutes more. Add minced garlic and cook 30–45 seconds until fragrant.

Toast & Simmer

Add the rinsed rice to the pan and stir to coat with oil and vegetables; toast 1–2 minutes. Pour in 4 cups broth, add 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Finish

Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in 3 tbsp chopped fresh parsley and 2 tbsp chopped dill or mint (if using). Adjust seasoning to taste and keep covered until serving.

Preheat oven to 350°F (175°C). Arrange pita breads on a baking sheet in a single layer. Lightly brush each pita with a little olive oil or melted butter. Warm in the oven 5–7 minutes until pliable and slightly toasted at the edges. Alternatively, wrap in foil and warm in a cooler for a picnic, or reheat briefly on a skillet over medium heat 30–45 seconds per side.

Prepare Cucumber

Grate the cucumber, place grated cucumber in a clean kitchen towel or fine sieve, and squeeze out excess water until mostly dry (about 1–2 tbsp liquid removed). Measure about 3/4 cup of the drained grated cucumber.

Mix Sauce

In a bowl combine 1.5 cups Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbsp fresh lemon juice, 1 tsp olive oil, 1 tbsp chopped fresh dill, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt, lemon, or dill. Cover and chill at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

In a large bowl combine 3 medium tomatoes (cut), 1 large cucumber sliced, 1/2 medium red onion thinly sliced, 1/2 cup pitted kalamata olives and 3/4 cup crumbled or cubed feta. In a small bowl whisk together 3 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Pour dressing over salad and toss gently to combine. Let sit 5–10 minutes before serving to allow flavors to marry.