Greek Chicken Gyro Pasta Bowl (Printable)

A vibrant bowl featuring grilled chicken, orzo, fresh cucumber, tomatoes, and a creamy feta-yogurt drizzle.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1.1 pounds)
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 Kalamata olives, pitted and sliced (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)

# Directions:

01 - Combine olive oil, minced garlic, lemon juice, dried oregano, ground cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or refrigerate for 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 instructions until al dente, approximately 8 to 10 minutes. Drain well and set aside.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 7 minutes per side until fully cooked and juices run clear. Allow chicken to rest for 5 minutes before slicing thinly.
04 - In a small bowl, whisk 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 each serving with sliced grilled chicken, diced cucumber, halved cherry tomatoes, red onion, and Kalamata olives if desired. Generously drizzle with feta-yogurt sauce.
06 - Sprinkle with additional fresh dill or parsley and serve with lemon wedges if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • It feels Mediterranean without requiring a trip to the market or hours of preparation.
  • The feta-yogurt drizzle is so creamy and tangy it transforms simple pasta into something that tastes like you've been cooking all day.
  • You can prep everything while the chicken grills, so dinner comes together in one smooth rhythm.
02 -
  • Don't skip the rest time on the chicken—those five minutes make the difference between slices that shred apart and ones that stay together, tender and juicy.
  • If your feta-yogurt sauce tastes flat, it's probably missing lemon juice or salt; taste as you go and adjust boldly.
  • Keep your vegetables cold and cut them right before serving so they stay crisp and don't weep into the pasta.
03 -
  • Prep all your vegetables while the chicken marinates and the pasta water comes to a boil, and assembly becomes a calm, five-minute task instead of a frantic one.
  • Make the feta-yogurt drizzle ahead of time and store it in the fridge—it actually tastes better the next day as the flavors meld, and it saves you a step on busy nights.
Go Back