Greek Chicken Gyro Pasta Bowls (Printable)

Grilled chicken and orzo with cucumber, tomatoes, olives, and a creamy feta-yogurt drizzle for a fresh, flavorful bowl.

# What You’ll Use:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approx. 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)

# How-To:

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. 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 until al dente, about 8 to 10 minutes. Drain and set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill chicken breasts for 5 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
04 - 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 with sliced grilled chicken, diced cucumber, halved cherry tomatoes, red onion slices, and Kalamata olives if using. Drizzle generously with feta-yogurt sauce.
06 - Sprinkle with additional fresh dill or parsley. Add lemon wedges if desired and serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under an hour, but it tastes like you spent the afternoon cooking.
  • The feta-yogurt drizzle is tangy and creamy enough to make you want to lick the bowl.
  • It's filling without being heavy, and the leftovers somehow taste even better the next day.
02 -
  • Don't skip resting the chicken after grilling, or all the juices will run out when you slice it and you'll end up with dry meat.
  • If the feta-yogurt drizzle feels too thick, loosen it with a teaspoon of water or extra lemon juice until it's pourable.
  • Marinating the chicken longer than 15 minutes makes a huge difference in flavor, so plan ahead if you can.
03 -
  • Use a meat thermometer to check that the chicken hits 165 degrees internally so you never have to guess if it's done.
  • Toast the orzo in a dry pan for a minute before boiling it to bring out a nutty flavor that makes the whole bowl taste deeper.
  • Make a double batch of the feta-yogurt drizzle and keep it in the fridge, it's incredible on roasted vegetables, grilled fish, or even as a dip.
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