Greek Chicken Gyro Pasta Bowl (Printable Version)

Grilled chicken and orzo combined with fresh vegetables and creamy feta-yogurt dressing, Mediterranean-inspired flavors.

# The Ingredients You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (1 lb)
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 (10.5 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 (4 oz)
17 - 1/3 cup feta cheese, crumbled (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
23 - Pinch of black pepper

→ Garnish

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

# Step-by-Step Instructions:

01 - In a bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Add chicken breasts and toss to coat evenly. Cover and marinate in the refrigerator 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 pasta and cook according to package directions until al dente, approximately 8 to 10 minutes. Drain well 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 or until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - In a small bowl, combine Greek yogurt, crumbled feta cheese, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and black pepper. Stir until smooth and creamy.
05 - Divide cooked orzo evenly among four bowls. Top each with sliced grilled chicken, diced cucumber, cherry tomatoes, red onion slices, and Kalamata olives if using. Drizzle generously with the feta-yogurt mixture.
06 - Sprinkle with additional chopped fresh dill or parsley and add lemon wedges on the side if desired. Serve immediately while warm.

# Additional Tips::

01 -
  • The feta-yogurt drizzle is creamy without being heavy, and it's honestly addictive enough to keep on hand for other meals.
  • You can prep everything ahead and assemble in minutes, making it perfect for meal prep or unexpected guests.
  • It actually tastes better the next day as the flavors meld, so leftovers are genuinely a win.
02 -
  • Don't skip the resting time for the chicken—those 5 minutes let the juices redistribute, and slicing into a rested piece versus a hot one is the difference between tender and dry.
  • The feta-yogurt drizzle will thicken slightly as it sits; make it a bit looser than you think you want so it stays pourable and doesn't become glue.
03 -
  • If your chicken breasts are thick, pound them to an even thickness before marinating—it helps them cook evenly and marinate faster.
  • Make extra feta-yogurt drizzle and keep it on hand; it elevates salads, roasted vegetables, and even becomes a dip for pita chips if you stretch it with a bit more yogurt.
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