Greek Chicken Gyro Pasta (Printable)

A vibrant bowl with grilled chicken, orzo, fresh veggies, and a tangy feta-yogurt drizzle.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1.1 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
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
17 - 1/3 cup feta cheese, crumbled
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, oregano, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and toss to coat thoroughly. Marinate for a minimum of 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Bring a large pot of salted water to a rolling boil. Add orzo pasta 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 the marinated chicken breasts for 5 to 7 minutes on each side until fully cooked and juices run clear. Allow to rest 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 pepper until smooth and creamy.
05 - Distribute cooked orzo evenly into four serving bowls. Layer 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 with additional fresh dill or parsley and add lemon wedges on the side if desired. Serve immediately.

# Expert Tips:

01 -
  • The feta-yogurt drizzle tastes indulgent but comes together in under two minutes with ingredients you probably already have.
  • It's naturally gluten-free with one simple substitution, and scales beautifully whether you're cooking for yourself or feeding four hungry people.
  • Everything can be prepped ahead, which means you can actually enjoy dinner instead of spending the whole evening in the kitchen.
02 -
  • Don't skip the resting step after grilling the chicken—those five minutes let the juices redistribute so every slice stays tender instead of drying out on the cutting board.
  • The feta-yogurt sauce is best served at room temperature or slightly chilled, and it's actually better made a few hours ahead because the flavors meld together in a way that tastes more developed.
03 -
  • If your chicken is thicker than three-quarters of an inch, gently pound it to even thickness so it cooks through without the outside getting overdone.
  • Make the feta-yogurt drizzle first so it has time to chill slightly, which makes it taste even more refreshing.
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