Greek Chicken Gyro Pasta Bowl (Printable)

A colorful bowl with grilled chicken, orzo, fresh cucumber, tomatoes, and a creamy feta-yogurt drizzle.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (16 oz)
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 (10.6 oz)
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, finely sliced
15 - 1/4 cup Kalamata olives, pitted and sliced (optional)

→ Feta-Yogurt Drizzle

16 - 1/2 cup Greek yogurt (4.2 oz)
17 - 1/3 cup feta cheese, crumbled (1.75 oz)
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 black pepper in a bowl. Add chicken breasts and toss to coat thoroughly. Marinate at least 15 minutes or refrigerate up to 2 hours for intensified flavor.
02 - Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain well and set aside.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts 5 to 7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Rest for 5 minutes before slicing 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 - Distribute cooked orzo evenly into four serving bowls. Top with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives if using. Generously drizzle with feta-yogurt sauce.
06 - Sprinkle fresh chopped dill or parsley atop each bowl and add lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • It's a complete meal in one bowl—protein, carbs, fresh vegetables, and a creamy sauce that makes you want to eat slowly.
  • The flavor hits every angle: smoky from the paprika, bright from the lemon and herbs, cool from the cucumber, and rich from the feta.
  • Once you get the rhythm down, it feels effortless enough to make on weeknights but impressive enough to serve when people visit.
02 -
  • Don't skip the resting time on the chicken—cutting into it while it's still hot releases all the juices onto the cutting board instead of keeping them in the meat where they belong.
  • The feta-yogurt sauce is the soul of this dish; a thin or bland sauce makes everything taste like it's missing something, so taste it and adjust the lemon and herbs until it tastes like something you'd want to dip bread into.
03 -
  • Butterfly your chicken breasts or pound them to even thickness—it cuts the cooking time and ensures everything cooks at the same rate without any dry edges.
  • Make the feta-yogurt sauce the day before if you're entertaining; it actually deepens in flavor and you'll have one less thing to think about when people arrive.
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