Gyro Chicken & Orzo Skillet
A chicken gyro in a skillet! Layers of flavor with chicken, orzo, a touch of heat, cool Tzatzki sauce and fresh cucumber & tomato salad.
Servings: 6
Ingredients
Gyro Chicken & Orzo Skillet
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 18 oz. chicken breast cut into bite-sized piece
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1/2 tbsp dried oregano
- 1 tsp dried thyme
- 1 1/2 cups orzo dry
- 1 cup white wine
- 2 cups chicken broth low sodium
- 3/4 c. peeled seeded diced cucumber
- 3/4 c. cherry tomatoes quartered
- 2 tbsp fresh parsley chopped divided
- 1/4 cup feta cheese crumbled
- Tzatziki sauce
- 1/2 lemon cut into wedges
Tzatziki Sauce
- 1 medium cucumber grated, with excess liquid squeezed out with hands or towel
- 1 c. plain Greek yogurt
- 1 tbsp. olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped fresh dill
- 1/4 tsp garlic salt or more, to taste
Instructions
Gyro Chicken and Orzo Skillet
- In a medium sized bowl stir together, smoked paprika, garlic powder, salt and pepper.
- Add chopped chicken, tossing to coat with spice mixture.
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken and saute for about 5 minutes. (Don't worry if the chicken isn't cooked through completely. It finishes cooking with the orzo.) Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining tbsp of olive oil. Add the onion, garlic, red pepper flakes, oregano, thyme and stir. Cook for about 3 minutes. Add garlic and saute for another minute or until the garlic gets aromatic and the onion begins to soften a bit. At this point you can season with a bit of salt and pepper.
- Add the orzo to the skillet, pour in the wine, chicken broth and stir. Bring to a boil, then reduce heat to a medium. Cover with a lid and cook for about 11 minutes or until the orzo is cooked through, stirring occasionally. Add the chicken back to the skillet, stir, cover and cook for 1 additional minute.
- After removing pan from heat, drizzle with Tzatziki sauce.
- Toss diced cucumber and cherry tomatoes in a small bowl and mound in center of pan
- Garnish with feta cheese, parsley and squeeze lemon over pan.
- Serve warm.
Tzatziki Sauce
- Combine all ingredients in a food processor or blender and pulse to create chunky sauce. Can be made in advance and refrigerated until ready to use.