Grilled Chicken Gyro Bowls with Lemon Herb Orzo
Craving the bold flavors of a gyro without the mess? These Grilled Chicken Gyro Bowls bring all the Mediterranean goodness - from grilled chicken and lemony herb orzo to tangy tzatziki - in a quick, easy-to-make bowl that’s perfect for any busy weeknight!
Servings: 4
Ingredients
- 2 pita breads
- 1 1/2 lb thin sliced chicken breasts (or 2 regular chicken breasts cut in half long way)
- 1 tbsp extra virgin olive oil
Lemon Herb Orzo
- 1 cup uncooked orzo
- 1 clove garlic (grated)
- 2 tbsp extra virgin olive oil
- lemon zest (from 1 lemon)
- 1 tbsp fresh parsley (chopped)
- 1 tbsp fresh mint (chopped)
- salt and fresh cracked pepper to taste
Spice Rub
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tps black pepper
Toppings
- chopped romaine lettuce
- sliced cucumber
- halved cherry tomatoes
- thinly sliced white onion
- kalamata olives
- crumbled feta cheese
- tzatziki sauce (store bought or make your own)
Instructions
- Cook the orzo according to package directions. When orzo is cooked and drained, but still hot, add in the grated garlic, olive oil, lemon zest, fresh parsley, and fresh chopped mint. Stir to combine. The heat will slightly cook the garlic (removing the raw flavor and allow the herbs and lemon zest to release their flavor). Stir and season the Lemon Herb Orzo with salt and pepper to taste. Cover and set aside until ready to serve.
- In a small bowl, combine all spice rub ingredients.
- Brush both sides of pitas with a small amount of olive oil, and sprinkle with about 1/2 tsp spice rub mixture. On a hot grill or grill pan, grill the pitas a few minutes per side, until they are lightly toasted. You can also toast the pitas in an oven or in a hot pan. Set aside until ready to serve.
- Season your chicken breasts on both sides heavily with the remaining spice rub. Drizzle the chicken with a little extra virgin olive oil, and then grill on a grill pan over medium-high heat about 4 minutes per side to get good grill marks. Continue cooking chicken, flipping every 2 - 3 minutes, until cooked through and has a nice char on the outside - about 16 - 18 minutes total.
- While the Orzo and Chicken cook prep the toppings by chopping the lettuce, halving the cherry tomatoes and olives, thinly slicing the onion and cumber, crumbling the feta, and cutting the toasted pita into rough chunks or triangles.
- When everything is cooked and ready to serve, slice the chicken, and pile the chicken, orzo, and toppings in a large, wide bowl or plate. Top with tzatziki sauce and an extra squeeze of lemon or drizzle of olive oil if desired and serve immediately.
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