Chicken Gyro Bowl with Homemade Tzatziki

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!

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:

3/4 cup plain Greek yogurt
1 cup cucumber peeled, seeded, and chopped very small
1 clove minced garlic
1 tsp. salt and pepper
2 tbsp. 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!

Print Recipe

5 from 10 votes

Healthy Chicken Gyro Bowls With Homemade Tzatziki Sauce

These healthy chicken gyro bowls with homemade tzatziki sauce are the perfect summer family meal! Delicious gyro chicken with fresh vegetables and homemade tzatziki sauce make this meal prep recipe one to save! #veggiesmost #2bmindset #21dayfix #mealprep #beachbody #dinnerrecipe #gyrobowl #healthydinner

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: Mediterranean

Keyword: Chicken Gyro Bowls

Servings: 6 Servings

Calories: 105kcal

Author: Becca Ludlum

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 salt
• 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. salt and 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

Recipe Totals Per Serving: 1 1/2 G, 1 R, 1tsp if using chicken thighs.

Nutrition

Calories: 105kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 557mg | Potassium: 440mg | Fiber: 3g | Sugar: 7g | Vitamin A: 17% | Vitamin C: 21.1% | Calcium: 10.1% | Iron: 7.9%

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