Too hot to turn on the oven? This one is for you. This Greek Chicken Gyro Pasta brings bright Mediterranean flavors to your table fast. It is the perfect refreshing meal for a busy summer evening.
You want a meal that feels light but keeps you full. This recipe delivers exactly that with minimal effort. It is time to make your weeknight routine a little more delicious.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It combines juicy gyro-style chicken with the comfort of pasta. You get a huge protein boost that keeps everyone satisfied. The creamy yogurt sauce feels light and incredibly fresh. It is dinner-time magic on a plate for your healthy reset.
This dish also stores beautifully for later. It is a fantastic option for your weekly meal prep. You can enjoy it warm for dinner or cold for lunch. It is budget-friendly and uses simple pantry staples you likely have.
Simple Method
Making this dish is incredibly simple and stress-free. You just boil the pasta while the chicken sears in a pan. The dressing is a quick whisk of three simple ingredients. Even if you are a beginner, you can do this. It is completely doable for any home cook on a schedule.
Ingredients You’ll Need
These ingredients bring a taste of the Mediterranean right to your kitchen using fresh, seasonal produce.
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 8 oz whole wheat penne or rotini pasta
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.5 cup plain Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 cup cherry tomatoes, halved
- 0.5 cup English cucumber, diced
- 0.25 cup red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
Step-by-Step
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- In a mixing bowl, combine the cubed chicken with 1 tablespoon of olive oil, oregano, garlic powder, onion powder, salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and sear for 6 to 8 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
- While chicken cooks, whisk together the Greek yogurt, lemon juice, and chopped dill in a small bowl to create the dressing.
- Drain the pasta and return it to the pot or a large mixing bowl.
- Add the cooked chicken, cherry tomatoes, diced cucumber, and sliced red onion to the pasta.
- Fold in the Greek yogurt dressing until all ingredients are evenly coated.
- Garnish with crumbled feta cheese and serve immediately.
Best Ways to Enjoy It
Serve this warm in large, shallow bowls. Add a side of toasted pita bread for a fun crunch. A simple green salad makes it a full feast. Set the table and enjoy a fresh family meal tonight. It is perfect for a casual evening on the patio.
How to Store Leftovers
Store any leftovers in an airtight container for three days. It stays fresh and delicious in the fridge. This recipe is a meal prep dream for busy weeks. You can eat it cold like a pasta salad. Reheat it gently on the stove if you prefer. Add a splash of water if the sauce thickens too much.
Recipe Tips
- Don’t skip the fresh dill for the best aromatic flavor.
- Use a meat thermometer to ensure your chicken stays juicy.
- Cut chicken into even pieces for quick, uniform cooking.
- Salt your pasta water heavily to season the noodles well.
- Add the dressing right before serving for maximum creaminess.
- Use English cucumbers to avoid having to peel the skin.
- Rinse the red onions in cold water to mellow their bite.
Ways to Switch It Up
- Use gluten-free pasta for a wheat-free dinner option.
- Swap chicken for chickpeas to make it a vegetarian meal.
- Add sliced kalamata olives for a salty, bold Mediterranean kick.
- Try chicken thighs for a richer, more tender meat option.
FAQs
Can I make this ahead of time?
Yes, this dish is excellent for meal prep. You can store it for up to three days. It tastes great both warm and cold.
Is this recipe kid-approved?
Most kids love the mild and creamy yogurt sauce. You can leave the onions out if they prefer. It is a very family-friendly dinner choice.
I hope your family loves this fresh pasta dish as much as mine does. It is a staple in my kitchen all summer long. Enjoy every bite of this healthy, protein-packed meal.
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 8 oz whole wheat penne or rotini pasta
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.5 cup plain Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 cup cherry tomatoes, halved
- 0.5 cup English cucumber, diced
- 0.25 cup red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- In a mixing bowl, combine the cubed chicken with 1 tablespoon of olive oil, oregano, garlic powder, onion powder, salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and sear for 6 to 8 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
- While chicken cooks, whisk together the Greek yogurt, lemon juice, and chopped dill in a small bowl to create the dressing.
- Drain the pasta and return it to the pot or a large mixing bowl.
- Add the cooked chicken, cherry tomatoes, diced cucumber, and sliced red onion to the pasta.
- Fold in the Greek yogurt dressing until all ingredients are evenly coated.
- Garnish with crumbled feta cheese and serve immediately.
