Greek Chicken Gyro Pasta (Printable)

Grilled chicken, orzo, cucumber, tomatoes, and feta-yogurt drizzle blend in a fresh Mediterranean bowl.

# 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 - Combine olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and pepper in a bowl. Add chicken breasts and toss to coat. Marinate for at least 15 minutes or up to 2 hours refrigerated.
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 5 to 7 minutes per side until cooked through and juices run clear. Let rest five minutes, then slice thinly.
04 - In a small bowl, combine Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and pepper. Whisk until creamy and smooth.
05 - Divide cooked orzo into four bowls. Top each with sliced chicken, diced cucumber, cherry tomatoes, red onion, and olives if desired. Drizzle generously with feta-yogurt sauce.
06 - Sprinkle with additional fresh dill or parsley and serve with lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under an hour, so you can have a restaurant-quality meal without the wait or the bill.
  • The feta-yogurt drizzle is tangy and creamy enough to make even plain pasta feel luxurious.
  • You can prep the chicken marinade the night before and let the flavors deepen while you sleep.
  • It's endlessly adaptable—swap the protein, toss in extra greens, or double the sauce because you'll want to.
02 -
  • Don't skip the resting time after grilling the chicken—it keeps the juices inside and makes every slice tender.
  • If the yogurt sauce feels too thick, whisk in a teaspoon of water or lemon juice until it's drizzly and pourable.
  • Taste the marinade before adding the chicken, if it's too salty or too acidic, you'll know before it's too late.
03 -
  • Marinate the chicken in the morning or the night before—the longer it sits, the deeper the flavor.
  • Use a meat thermometer to check for 165°F internal temperature so you never overcook the chicken.
  • Make a double batch of the yogurt sauce and keep it in the fridge for salads, wraps, or roasted vegetables all week.
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