Greek Chicken Gyro Pasta (Printable)

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

# What Goes In:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 (about 10.6 oz)
11 - 1 teaspoon salt (for boiling water)

→ Vegetables

12 - 1 cup cucumber, diced
13 - 1 1/2 cups cherry tomatoes, halved
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 (about 4 oz)
17 - 1/3 cup feta cheese, crumbled (about 1.75 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)

# How to Make It:

01 - Combine olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and toss to 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 and cook according to package directions until al dente, approximately 8 to 10 minutes. Drain and set aside.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Allow to rest for 5 minutes, then slice thinly.
04 - In a small bowl, blend Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and black pepper until smooth and creamy.
05 - Distribute cooked orzo evenly among four serving bowls. Top with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives if using. Spoon the feta-yogurt dressing over each bowl.
06 - Sprinkle additional fresh dill or parsley atop each bowl and add lemon wedges if desired. Serve immediately for best flavor and texture.

# Expert Advice:

01 -
  • It tastes like vacation but uses weeknight ingredients you probably already have.
  • The feta-yogurt drizzle is tangy, creamy, and somehow makes every bite feel luxurious.
  • Leftovers actually get better overnight when the flavors marry in the fridge.
02 -
  • Don't overcook the chicken or it'll turn dry and stringy, use a meat thermometer if you're unsure and pull it at 165 degrees.
  • If the feta-yogurt drizzle feels too thick, whisk in a teaspoon of water or lemon juice until it's silky and spoonable.
  • Let the chicken rest after grilling, cutting it too soon releases all the juices and leaves you with sad, dry slices.
03 -
  • Marinate the chicken the night before and it'll be twice as flavorful with zero extra effort.
  • Use a fork to mash the feta into the yogurt instead of a blender, it keeps the texture rustic and interesting.
  • Grill extra chicken and freeze it, then all you have to do is boil orzo and chop vegetables for a 15-minute dinner.
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