Greek Chicken Gyro Pasta (Print Version)

Tender grilled chicken, orzo, crisp veggies, and a tangy feta-yogurt drizzle combine for a fresh Mediterranean bowl.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 17.6 oz)
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh 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 10.6 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, finely 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 crumbled feta cheese (approximately 1.75 oz)
18 - 1 tablespoon fresh 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)

# Directions:

01 - Combine olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and toss until evenly coated. Refrigerate for at least 15 minutes or 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, approximately 8 to 10 minutes. Drain thoroughly and set aside.
03 - Preheat a grill pan or skillet over medium-high heat. Grill chicken breasts 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 fresh dill or parsley, salt, and pepper until smooth and creamy.
05 - Divide the cooked orzo evenly among four serving bowls. Top each with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives if desired. Drizzle generously with the feta-yogurt sauce.
06 - Sprinkle extra fresh dill or parsley over each bowl and add lemon wedges as an optional garnish. Serve immediately for best flavor.

# Expert Advice:

01 -
  • It comes together in 40 minutes flat, making weeknight dinners feel way less stressful than they actually are.
  • The feta-yogurt drizzle is addictive enough that you'll find yourself making extra just to have on hand.
  • You get that satisfying combination of warm pasta and cool, crisp vegetables in every bite.
02 -
  • Let your grilled chicken rest for those 5 minutes after cooking—it keeps the meat tender instead of dry, and it's worth the small wait.
  • The sauce can be made an hour ahead and refrigerated, which means you can do some prep work before people arrive.
  • Don't skimp on the lemon juice; it's the thread that ties all these flavors together and makes the whole thing sing.
03 -
  • If you're marinating ahead of time, bring the chicken to room temperature for 10 minutes before grilling so it cooks evenly throughout.
  • The feta-yogurt drizzle is so good that you'll find yourself making it for grain bowls, roasted vegetables, and basically anything else once you nail this version.
Return