Greek Chicken Gyro Pasta Bowls (View Print Version)

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

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1.1 lbs)
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, 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)

# Method:

01 - In a bowl, combine olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and black pepper. Add chicken breasts and toss until evenly coated. Marinate for at least 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 according to package directions until al dente, approximately 8 to 10 minutes. Drain and set aside.
03 - Heat 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. Remove from heat and let rest 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 smooth and creamy.
05 - Divide cooked orzo evenly among four bowls. Top each with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives if desired. Generously drizzle with feta-yogurt sauce.
06 - Sprinkle with additional fresh dill or parsley and add lemon wedges as preferred. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 40 minutes flat, making weeknight dinners feel less like a chore and more like self-care.
  • The feta-yogurt drizzle tastes fancy enough to impress guests, but it's just a few pantry staples whisked together.
  • You get tender grilled chicken, perfectly cooked pasta, and crisp vegetables all in one bowl—no side dishes needed.
02 -
  • Don't skip the resting time after grilling—those 5 minutes make the chicken juicier and more tender.
  • Taste your feta-yogurt drizzle before serving; lemon juice is forgiving, but you want enough tang to make the other flavors pop.
03 -
  • If your chicken is thick, place it between two sheets of plastic wrap and pound it gently to an even thickness—it'll cook more evenly.
  • The feta-yogurt drizzle can double as a dressing for salads or a dip for vegetables, so make extra.
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