Chicken Gyro Bowl with Homemade Tzatziki

There are some days that I just know I’m not going to want to try and make something fresh, so in comes meal prepping to save the day. These healthy chicken gyro bowls are awesome for meal prep because I can prepare the main ingredients and then just assemble them when I’m ready to eat or I can build them knowing that all the flavors will meld together and be so tasty after a day or two in the refrigerator

No matter how you choose to make these gyro chicken bowls, you’re going to love how easy they are. Making them in the Instant Pot is quick and easy but you can also use the stove, oven, or Crockpot.

How to Make 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.

Crock Pot 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! 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

Healthy Eating Plans

21 Day Fix

I’m breaking down the containers for those of you who are learning how to count recipes:

Squash:
1 Medium spaghetti squash (about 3 lbs.)

Entire recipe: Approximately 6 green containers
Per Serving: 1 green container

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.

Entire recipe: 6 red containers, 2 tsp
Per Serving: 1 red container, 1/6 tsp

Tzatziki Sauce:
3/4 cup plain Greek yogurt
1 cup cucumber peeled, seeded, and chopped

Entire recipe: 1 red container, 1 green container
Per Serving: Negligible red container, Negligible green container (1/6th of each)

Don’t forget to count your toppings!

Recipe Totals Per Serving: 1 1/2 green containers, 1 red container, 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!

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 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points | 0 Points on the 2023 Plan. 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.

More healthy recipes:

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.

• Instant Pot Beef Gyros
• Beef Fajita Bowl Recipe
• Instant Pot Burrito Bowl Recipe
• Instant Pot Cauliflower Salad
• Greek Kebabs

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