Greek Chicken Gyro Pasta (Printable Page)

Grilled chicken and orzo with fresh veggies and a creamy feta-yogurt sauce for a vibrant Mediterranean-inspired bowl.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon lemon juice
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Pasta

10 - 1 1/2 cups orzo pasta (approximately 10.5 oz)
11 - 1 teaspoon salt (for boiling water)

→ Vegetables

12 - 1 cup diced cucumber
13 - 1 1/2 cups halved cherry tomatoes
14 - 1/4 small red onion, thinly sliced
15 - 1/4 cup Kalamata olives, pitted and sliced (optional)

→ Feta-Yogurt Drizzle

16 - 1/2 cup Greek yogurt (4 oz)
17 - 1/3 cup crumbled feta cheese (1.8 oz)
18 - 1 tablespoon lemon juice
19 - 1 tablespoon olive oil
20 - 1 small clove garlic, minced
21 - 1 tablespoon fresh dill or parsley, chopped
22 - Pinch of salt and black pepper

→ Garnish

23 - Fresh dill or parsley, chopped
24 - Lemon wedges (optional)

# Step-by-Step Guide:

01 - Combine olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente, approximately 8 to 10 minutes. Drain and set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts 5 to 7 minutes per side until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
04 - In a small bowl, whisk together Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and pepper until smooth and creamy.
05 - Distribute cooked orzo evenly into four serving bowls. Top each with sliced grilled chicken, diced cucumber, cherry tomatoes, sliced red onion, and olives if using. Generously drizzle with the feta-yogurt sauce.
06 - Sprinkle each bowl with additional fresh dill or parsley. Add lemon wedges if desired and serve immediately.

# Expert Tips:

01 -
  • Everything cooks in under half an hour, so theres no waiting around when youre actually hungry.
  • The feta-yogurt drizzle is creamy and sharp, pulling the whole bowl together without feeling heavy.
  • You can swap the chicken for lamb or falafel and it still works perfectly.
02 -
  • Dont skip resting the chicken after grilling, or the juices will run out when you slice it and the meat will dry out.
  • Marinating for at least 15 minutes makes a real difference in flavor, but longer is better if you can plan ahead.
  • If the feta-yogurt drizzle feels too thick, thin it with a teaspoon of water or lemon juice until it flows easily.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, especially if the breasts are thick.
  • Mince the garlic finely for the drizzle so you dont get sharp, overpowering bites.
  • Let the orzo cool slightly before assembling the bowls, or the heat will wilt the cucumbers and tomatoes too much.
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