Greek Chicken Gyro Pasta (Printable version)

Grilled chicken with orzo, fresh veggies, and creamy feta-yogurt drizzle for a vibrant Mediterranean meal.

# What You 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
11 - 1 teaspoon salt (for boiling water)

→ Vegetables

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

→ Feta-Yogurt Drizzle

16 - 1/2 cup Greek yogurt
17 - 1/3 cup crumbled feta cheese
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, garlic, lemon juice, oregano, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and toss to coat evenly. Marinate 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 until al dente, about 8 to 10 minutes. Drain and set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 7 minutes per side until cooked through and juices run clear. Rest chicken for 5 minutes before slicing 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 - Divide cooked orzo evenly among four bowls. Top with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives if using. Generously drizzle with feta-yogurt sauce.
06 - Sprinkle with additional fresh dill or parsley and serve with lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than ordering takeout.
  • The feta-yogurt drizzle is tangy, creamy, and completely addictive.
  • You can prep the chicken ahead and assemble bowls all week without getting bored.
  • Every bite has texture, crunch, herbs, and a little hit of lemon.
02 -
  • Don't skip resting the chicken after grilling, it keeps the juices in and makes slicing easier.
  • If the feta-yogurt drizzle is too thick, loosen it with a teaspoon of water or lemon juice.
  • Marinate the chicken for at least 15 minutes, but if you can do an hour or two, the flavor goes even deeper.
03 -
  • Use a meat thermometer to check the chicken, 165°F is perfect and prevents overcooking.
  • Make a double batch of the feta-yogurt drizzle, it's incredible on roasted vegetables, grilled fish, or as a dip for raw veggies.
  • If you don't have a grill pan, a regular skillet works just fine, you'll still get great flavor.
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