Greek Chicken Gyro Pasta Bowl (Printable View)

Mediterranean bowl with grilled chicken, orzo, fresh vegetables, and a creamy feta-yogurt drizzle.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 1 lb)
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
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
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)

# How to Make:

01 - In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Refrigerate and marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, approximately 8 to 10 minutes. Drain well and transfer to a serving dish or keep warm.
03 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken breasts on the hot surface and cook for 5 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - Combine Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and pepper in a small bowl. Mix until smooth and creamy.
05 - Distribute cooked orzo evenly among four serving bowls. Top each portion with sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives if desired. Generously drizzle with the feta-yogurt sauce.
06 - Finish with a sprinkle of fresh dill or parsley and add lemon wedges on the side if preferred. Serve immediately for best texture and flavor.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you spent hours layering flavors.
  • The feta-yogurt drizzle is creamy, tangy, and somehow makes everything taste more alive.
  • You get protein, carbs, and vegetables in one gorgeous bowl, no side dishes required.
  • Leftovers actually get better as the orzo soaks up all that garlicky, lemony goodness overnight.
02 -
  • Don't skip the resting time after grilling the chicken, cutting it too soon makes all the juices run out and the meat turns dry.
  • Rinse the orzo under cold water if you're not assembling right away, otherwise it clumps into one sticky mass.
  • The feta-yogurt drizzle thickens as it sits, so whisk in a teaspoon of water or lemon juice if it gets too stiff.
  • Marinate the chicken for at least 15 minutes, but if you can go longer the flavors soak in deeper and the meat gets more tender.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and stay juicy all the way through.
  • Toast the orzo in a dry pan for a minute before boiling, it adds a subtle nutty flavor that makes the whole bowl taste more intentional.
  • Use a microplane to grate garlic directly into the marinade and drizzle, it distributes the flavor more evenly and you won't bite into big chunks.
  • Let the sliced chicken rest on top of the orzo for a minute before drizzling, the warmth helps the sauce loosen and coat everything beautifully.
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