21 Day Fix & 2B Mindset Info for Healthy Chicken Gyro Bowls:
For those of you on the Beachbody programs that use containers you can find that info here. The 2B Mindset info is also included so that you can enjoy these healthy chicken gyro bowls with homemade tzatziki sauce no matter which healthy eating plan you are on!
Squash:
1 Medium spaghetti squash (about 3 lbs.)
Total: Approximately 6 G
Per Serving: 1 G
Chicken:
1 – 1.5 lbs. chicken thighs (about 6 thighs), defrosted
Add 2 tsp for the oil you use to cook them, and another tsp to your final container count because you’re using thighs.
Total: 6 R, 2 Tsp
Per Serving: 1 R, 1/6 Tsp
Tzatziki Sauce:
3/4 cup plain Greek yogurt
1 cup cucumber peeled, seeded, and chopped
Total: 1 R, 1 G
Per Serving: Negligible R, Negligible G (1/6th of each)
Don’t forget to count your toppings!
Recipe Totals Per Serving: 1 1/2 G, 1 R, Negligible Tsp for oil you cook it in, but you should add a teaspoon for using chicken thighs.
2B Mindset: this makes a great lunch or dinner option! Make sure to add some extra veggies at dinner time so that your plate is mostly vegetables. This pairs great with extra steamed veggies if you don’t want to bulk up the toppings too much!
Looking for info on making this recipe for Trim Healthy Mama?
It’s an E recipe and you’ll need to sub in chicken breasts for this recipe to fall into the right category. Thighs are used specifically for S recipes on THM!
Weight Watchers Gyro Bowls: This recipe can easily be made for 0 Freestyle SmartPoints! Use chicken breast instead of thighs, and use fat free Greek yogurt for the sauce. You can use a quick spray of oil instead of the 2 teaspoons olive oil.
Making Healthy Chicken Gyro Bowls
Instant Pot Healthy Chicken Gyro Bowls:
1) Cut the spaghetti squash in half and scoop out the seeds in the middle. The smaller the knife the easier it will be cut the spaghetti squash.
2) In a large bowl mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning.
3) Turn the Instant Pot to saute, then press the “adjust” button until the “more” light is selected under the display. When the Instant Pot is HOT saute the chicken on each side for 2-3 minutes. Remove the chicken and set aside.
4) Add 1 cup of water the Instant Pot insert and place the trivet on the bottom. Arrange the spaghetti squash on top of the trivet and place the chicken around the spaghetti squash.
5) Close the lid and cook on high pressure using the manual setting for 10 minutes. Let the pressure release naturally.
6) Remove the chicken and spaghetti squash. Chop the chicken while the spaghetti squash cool (I placed my squash in the fridge). When the spaghetti squash is cool enough to handle use a fork to school out the “noodles” They should come right out.
7) Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce.
Oven and Stove Top Chicken Gyro Bowls:
1) Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seed. Place the squash cut side down on a baking pan. Bake for 30-45 minutes.
2) In a large bowl mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning.
3) Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes, then reduce the heat to medium and finish cooking the chicken for another 10-12 minutes or until done. Remove the chicken the heat and dice.
4) When the spaghetti squash is done cooking allow it to cool then scoop out the noodles.
5) Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce.
Slow Cooker Chicken Gyro Bowls:
1) Cut the spaghetti squash in half and scoop out the seed. Place the squash cut side down in the slow cooker.
2) In a large bowl mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning.
3) Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes then transfer the chicken to slow cooker. Arrange the chicken around the spaghetti squash.
4) Add 1/2 cup water the slow cooker then cover the slow cooker with the lid. Cook on low heat for 4-6 hour or high heat for 2-3 hours.
5) Remove the spaghetti squash and let cool before scooping out the noodles. Chop the chicken and assemble the bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce.
How to make homemade tzatziki sauce:
This is the easiest part of the whole recipe, I promise! Mix together all ingredients until they’re smooth and ready to go! Basically….Dump all of this in a bowl and mix:
- plain Greek yogurt
- cucumber peeled, seeded, and chopped very small
- minced garlic
- pepper
- fresh dill
Other recipes like these healthy chicken gyro bowls:
I’ve shared some other great dishes that you can serve up in bowls, make your own style, and some other great Mediterranean flavors as well. Check out all the related recipes right here!
- 21 Day Fix Instant Pot Beef Gyros
- Beef Fajita Bowl Recipe | Instant Pot | Slow Cooker | Stove Top
- Instant Pot Burrito Bowl Recipe
- Instant Pot Cauliflower Salad
- Greek Kebabs | Healthy Beef Kebab Recipe
Printable Recipe for Healthy Chicken Gyro Bowls & Homemade Tzatziki Sauce
You can also check out the video at the top if you’d prefer to see the recipe in action, if not, this easy to print version is a great choice! It includes all three cooking methods for these healthy chicken gyro bowls with homemade tzatziki sauce so you can make them all three ways or just choose the one that’s easiest for you!
Chicken Gyro Bowl with Homemade Tzatziki
Ingredients
- 1 spaghetti squash about 3 lbs.
Chicken:
- 1 - 1.5 lbs. chicken thighs about 6 thighs, defrosted
- 2 tsp olive oil
- 1/2 tbsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp pepper
Tzatziki Sauce:
- 3/4 cup plain Greek yogurt
- 1 cup cucumber peeled, seeded, and chopped
- 1 clove garlic minced
- 1 tsp. pepper
- 2 tbsp. fresh dill
Toppings:
- 1/2 cup fresh basil chopped
- 1 red onion large
- 1 cucumber sliced
- 1 cup cherry tomatoes sliced in half
Instructions
Instant Pot:
- Cut the spaghetti squash in half and scoop out the seeds in the middle. The smaller the knife the easier it will be cut the spaghetti squash.
- In a large bowl mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning.
- Turn the Instant Pot to sautÈ, then press the "adjust" button until the "more" light is selected under the display. When the Instant Pot is HOT sautÈ the chicken on each side for 2-3 minutes. Remove the chicken and set aside.
- Add 1 cup of water the Instant Pot insert and place the trivet on the bottom. Arrange the spaghetti squash on top of the trivet and place the chicken around the spaghetti squash.
- Close the lid and cook on high pressure using the manual setting for 10 minutes. Let the pressure release naturally.
- Remove the chicken and spaghetti squash. Chop the chicken while the spaghetti squash cool (I placed my squash in the fridge). When the spaghetti squash is cool enough to handle use a fork to school out the "noodles" They should come right out.
- Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce.
Oven and Stove Top:
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seed. Place the squash cut side down on a baking pan. Bake for 30-45 minutes.
- In a large bowl mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning.
- Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes, then reduce the heat to medium and finish cooking the chicken for another 10-12 minutes or until done. Remove the chicken the heat and dice.
- When the spaghetti squash is done cooking allow it to cool then scoop out the noodles.
- Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce.
Slow cooker:
- Cut the spaghetti squash in half and scoop out the seed. Place the squash cut side down in the slow cooker.
- In a large bowl mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning.
- Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes then transfer the chicken to slow cooker. Arrange the chicken around the spaghetti squash.
- Add 1/2 cup water the slow cooker then cover the slow cooker with the lid. Cook on low heat for 4-6 hour or high heat for 2-3 hours.
- Remove the spaghetti squash and let cool before scooping out the noodles. Chop the chicken and assemble the bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce.
Video
Notes
Nutrition
Robin G says
This makes a perfect light lunch.
Jenn says
So fresh and delicious! Thanks for the tasty recipe! Love these gyro bowls!
Becca says
You’re so welcome!
Joanie says
This was such a delicious salad! So light and healthy, my husband keeps asking me to make it again.
Becca says
Oh I love hearing this!! So glad you liked it :)
Shiho says
Thank you for sharing another healthy recipe. This will be great for my lunch ideas.
Becca says
You’re so welcome! I hope you love it!
Christi Magnuson says
Oh, I love a good gyro bowl. I can’t wait to try this with spaghetti squash! Great idea!
Samantha says
I meal prepped this recipe to pack for my lunches this week, and YUM! What a great, healthy spin on one of my favorites. :)
Jessica Formicola says
I’m having this for lunch today and OMG is it delicious! I can’t wait to try this recipe again!
Nicole says
How are you counting the taziki sauce? Thank you!
Becca says
Hi there! The info is right in the post – 1R, 1G, but if using one serving I don’t count it because it’s only 1/6 of a container.
Donna says
Hello!
I am doing the 21 day fix on and the C plan you have noted this bowl with quinoa or brown rice.
In this case, would I sub this for the spaghetti squash?
Becca says
Hey Donna! Can you please tell me where I noted that? I don’t see it–brown rice or quinoa is a yellow on the plan, and spaghetti squash is a green :)
Donna Rhinehart says
Hi Becca! On your free printables, for Bracket C, you have Dinner on day 1 as “chicken gryo bowls over Quinoa or Brown Rice”
Becca says
Gotcha! Yes, since there are two yellows (look at the columns on the right to guide you), you’ll want to add 1 cup (each yellow is 1/2 cup) quinoa or brown rice in addition to the full recipe. The chicken gyro bowl is 1 1/2G, 1 R, 1 tsp as is :) You’re trying to bump up that yellow count by adding the carbs to the squash and such.