Greek Chicken Gyro Pasta Bowls (Print)

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

# Components:

→ 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)

# Directions:

01 - Combine olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and pepper in a bowl. Add chicken breasts and toss to coat thoroughly. Let rest for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook for 8 to 10 minutes until al dente, then drain and set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 7 minutes per side until juices run clear and internal temperature reaches safe level. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - In a small bowl, whisk together Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, fresh dill or parsley, salt, and black pepper until smooth and creamy.
05 - Divide cooked orzo evenly among four serving bowls. Top with sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives if desired. Drizzle generously with feta-yogurt sauce.
06 - Sprinkle extra fresh dill or parsley on top and add lemon wedges if preferred. Serve immediately to enjoy warm.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The warm orzo and chicken contrast beautifully with cool, crisp vegetables and tangy sauce—every bite feels balanced.
  • Leftovers actually taste better the next day when the flavors get cozy with each other.
02 -
  • Don't skip resting the chicken—those 5 minutes let the juices redistribute so every bite stays moist instead of turning stringy.
  • If your feta-yogurt sauce looks too thick, whisk in water a teaspoon at a time until it reaches a pourable consistency—it will thicken slightly as it cools.
  • The orzo is best served warm, so time your cooking so everything finishes around the same moment.
03 -
  • If you don't have a grill pan, a regular skillet works just as well—you won't get those fancy char marks, but the flavor will be identical.
  • The feta-yogurt ratio is a secret weapon: too much yogurt makes it taste like ranch dressing, too much feta and it breaks. Start with equal parts and adjust by taste.
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