Greek Chicken Gyro Pasta (Printable)

Grilled chicken and orzo combined with crisp cucumber, cherry tomatoes, and a creamy feta-yogurt drizzle.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 (5.3 ounces)
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 ounces)
17 - 1/3 cup crumbled feta cheese (1.75 ounces)
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 Guide:

01 - Combine olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for a minimum of 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, approximately 8 to 10 minutes. Drain and set aside.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts 5 to 7 minutes per side until fully cooked and juices run clear. Allow to rest for 5 minutes before slicing thinly.
04 - In a small bowl, whisk together Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and pepper until creamy and smooth.
05 - Divide cooked orzo among four serving bowls. Top each with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and optional Kalamata olives. Generously drizzle with the feta-yogurt sauce.
06 - Sprinkle with additional fresh dill or parsley and add lemon wedges if desired. Serve immediately for best flavor.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, so you're not stuck at the stove when you're already hungry.
  • The feta-yogurt sauce is creamy and tangy in a way that makes plain vegetables taste like something you actually crave.
  • It holds up well in the fridge, so you can pack it for lunch the next day without it getting sad and wilted.
02 -
  • Don't overcook the chicken or it'll turn dry and stringy; use a thermometer if you're not sure, and pull it off at 165 degrees.
  • The feta-yogurt drizzle thickens as it sits, so thin it out with a splash of water or lemon juice if you're making it ahead.
03 -
  • Let the chicken rest after grilling; cutting it too soon lets all the juices run out and leaves it dry.
  • Make extra drizzle and keep it in the fridge; it's good on roasted vegetables, pita, or even as a dip for crackers.
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