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These healthy Chicken Gyro Bowls with Homemade Tzatziki sauce are perfect for meal prep because I can prepare the main ingredients and then just assemble them for a quick dinner. The flavors meld together perfectly in the fridge and are so tasty the next day.

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

cooked chicken gyro bowls with fresh veggies and homemade tzatziki sauce. picture has text for pinterest.

Where’s the recipe? 

Here at My Crazy Good Life, we write recipes that anyone can follow–whether you’re brand new to the kitchen or have been coking for years. 

If you’re looking for detailed ingredient and recipe information, read the article below before heading to the recipe. If you feel pretty confident in the kitchen, feel free to scroll right down to the printable recipe where you’ll find the ingredient amounts and basic cooking instructions for these Chicken Gyro Bowls with Homemade Tzatziki sauce.  

Ingredients in these Chicken Gyro Bowls

  • Spaghetti squash
  • Chicken thighs (or chicken breasts)
  • Olive oil
  • Spices: garlic powder, dried oregano, dried rosemary, black pepper, and fresh basil
  • Fresh vegetables: cucumber, cherry tomatoes, and red onion 

Ingredients in the Homemade Tzatziki Yogurt Sauce

  • Unflavored Greek yogurt
  • Cucumber: Remove the peels and seeds and chop very small
  • Spices: Minced garlic, black pepper, and fresh dill
white bowl with cooked chicken gyro bowl, spaghetti squash, and fresh veggies

How to make Chicken Gyro Bowls in the Instant Pot

  1. Cut the spaghetti squash in half and scoop out the seeds in the middle with a spoon. 
  2. In a large bowl, mix together all the ingredients for the chicken–olive oil, spices, and boneless skinless chicken thighs. The chicken should be completely covered in olive oil and seasoning.
  3. Turn the Instant Pot to sauté. When the Instant Pot is HOT, sauté the chicken on each side for 2-3 minutes. You’re not cooking the chicken all the way–just searing the outside to keep the flavor in. After 2-3 minutes each side, remove the chicken from the pot and set aside.
  4. Add 1 cup of water the Instant Pot and place the trivet on the bottom. Arrange the spaghetti squash on top of the trivet and place the chicken around the spaghetti squash. The trivet is keeping the food out of the liquid for you, so it doesn’t overcook.
  5. Close the lid, turn the valve to Sealing, and cook on high pressure using the manual setting for 10 minutes. Let the pressure release naturally. The contents of the pot will still be cooking as the pressure is releasing. This slow release helps the chicken to stay tender and allows the spaghetti squash to cook through. 
  6. While the chicken and squash are cooking, make your homemade Tzatziki sauce by mixing together the Greek yogurt, diced cucumbers, minced garlic, black pepper, and fresh dill. Place in the fridge to chill while you finish the rest of the meal. 
  7. Remove the chicken and spaghetti squash from the pot with tongs. Chop the chicken while the spaghetti squash cools. When the spaghetti squash is cool enough to handle, use a fork to scoop out the “noodles.” They should come right out. 
  8. Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, fresh cucumbers, tomatoes, red onions, and basil. Top with the homemade tzatziki sauce.
collage showing how to make chicken gyro bowls in the instant pot

How to make Chicken Gyro Bowls on the Stove/Oven 

  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down on a baking pan. Bake for 30-45 minutes or until the squash is fork tender.
  2. In a large bowl, mix together all the ingredients for the chicken–olive oil, spices, and chicken. The chicken should be completely covered in olive oil and seasoning.
  3. Heat a large 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 the internal temperature reacher 165 degrees. Remove the chicken from the heat and dice.
  4. Make your homemade Tzatziki sauce by mixing together the Greek yogurt, diced cucumbers, minced garlic, black pepper, and fresh dill. Place in the fridge to chill while you finish the rest of the meal.
  5. When the spaghetti squash is done cooking, allow it to cool and then scoop out the noodles.
  6. Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, and fresh basil. Top with homemade Tzatziki sauce.

How to make Chicken Gyro Bowls in the Crockpot

  1. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in the bottom of the slow cooker.
  2. In a large bowl, mix together all the ingredients for the chicken marinade – olive oil, spices, and chicken thighs. 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 it 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, and fresh basil. Top with Tzatziki sauce.
meal prep chicken gyro bowls in separated container for lunch

How to make homemade tzatziki sauce:

In a small bowl, combine all ingredients until they’re mixed, then chill in the fridge: 

  • plain Greek yogurt
  • cucumber peeled, seeded, and chopped very small
  • minced garlic
  • black pepper
  • fresh dill

Recipe Tips

  • Feel free to add any delicious toppings you might love. Some suggestions are feta cheese, a squeeze of lemon juice, or kalamata olives.
  • Not wanting a bowl tonight? Stuff this into warm pita bread for a delicious meal. 
  • Spaghetti squash makes this a low carb meal, but if you’d like to use brown rice instead, it’s a delicious swap. 
  • For meal prep, I prefer to keep the ingredients in separate containers until I assemble the bowls. This makes it easy to heat the squash and chicken but keep the fresh veggie toppings cold. 
  • Chicken and cooked spaghetti squash can be stored in the freezer in an airtight container for up to 2 months. 

Healthy Eating Plans

21 Day Fix

Containers per serving: 1 1/2 green containers, 1 red container, negligible teaspoon for the oil you cook it in, but you should add a teaspoon if you’re 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

This is 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 

Using chicken breasts instead of thighs, fat free Greek yogurt for the sauce, and a quick spray of olive oil instead of the 2 teaspoons, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

More healthy Instant Pot recipes

white bowl with cooked chicken gyro bowl, spaghetti squash, and fresh veggies
4.88 from 16 ratings
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Chicken Gyro Bowl with Homemade Tzatziki

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Approximate Serving Size: 3/4 cup chicken, 1 cup squash, toppings, and 2 tbsp tzatziki sauce
Servings 6 Servings
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!

Equipment

  • Instant Pot 6 qt
  • Enameled Cast Iron Pan
  • Crockpot

Ingredients 

Chicken Gyro Bowls

  • 1 spaghetti squash about 3 lbs.
  • 1 – 1.5 lbs chicken thighs about 6 thighs, defrosted
  • 2 tsp olive oil
  • ½ tbsp garlic powder
  • 1 tsp oregano dried
  • 1 tsp rosemary dried
  • ½ tsp pepper
  • ½ cup basil fresh, chopped
  • 1 onion red, chopped
  • 1 cucumber sliced
  • 1 cup cherry tomatoes sliced in half

Homemade Tzatziki Sauce

  • ¾ cup Greek yogurt plain, 2%
  • 1 cup cucumber peeled, seeded, and chopped
  • 1 clove garlic minced
  • 1 tsp pepper
  • 2 tbsp dill fresh

Instructions

Instant Pot:

  • Cut the spaghetti squash in half and scoop out the seeds in the middle. 1 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. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
  • Turn the Instant Pot to sauté. When the Instant Pot is hot, sauté 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. 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. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

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. 1 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. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
  • 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. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

Slow cooker:

  • Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in the slow cooker. 1 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. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
  • 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. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

Video

Notes

Healthy Eating Plans
21 Day Fix
Containers per serving: 1 1/2 green containers, 1 red container, negligible teaspoon for the oil you cook it in, but you should add a teaspoon if you’re 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
This is 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 
Using chicken breasts instead of thighs, fat free Greek yogurt for the sauce, and a quick spray of olive oil instead of the 2 teaspoons, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

Nutrition

Calories: 522kcal | Carbohydrates: 19g | Protein: 36g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 186mg | Sodium: 191mg | Potassium: 838mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 3mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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21 Comments

  1. 5 stars
    This makes a perfect light lunch.

  2. 5 stars
    So fresh and delicious! Thanks for the tasty recipe! Love these gyro bowls!

  3. 5 stars
    This was such a delicious salad! So light and healthy, my husband keeps asking me to make it again.

    1. Oh I love hearing this!! So glad you liked it :)

  4. 5 stars
    Thank you for sharing another healthy recipe. This will be great for my lunch ideas.

  5. 5 stars
    I meal prepped this recipe to pack for my lunches this week, and YUM! What a great, healthy spin on one of my favorites. :)

  6. Jessica Formicola says:

    5 stars
    I’m having this for lunch today and OMG is it delicious! I can’t wait to try this recipe again!

  7. How are you counting the taziki sauce? Thank you!

    1. 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.

  8. 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?

    1. 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 :)

      1. 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”

      2. 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.

  9. Really enjoyed this recipe! I do Weight Watchers green and calculated roughly 7 points for what I made. Next time I plan to leave the chopped cucumber out of the tatziki, so it’s creamier, and put it on top of lettuce for a fresh salad. Thank you for the recipe!

    1. I’m so glad you liked it! I use the WW website and enter the ingredient information in to get the points. Yours might have been different if you entered nutrition information :)

  10. 5 stars
    This looks delicious! do you know how long it would keep in the fridge / freezer?

    1. Hi Janis, I’d stick with 3-4 days in the fridge, and personally I wouldn’t freeze the veggies – raw veggies hold so much moisture when frozen, and spaghetti squash does the same :-/

  11. Made it as the recipe said. I think the Tzatziki dip ruined the meal. Wouldn’t make again.

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