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:
- 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 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.
- 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 Chicken Gyro Bowls:
- 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.

Crock Pot Chicken Gyro Bowls:
- 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.

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
Chicken Gyro Bowl with Homemade Tzatziki
Equipment
Ingredients
- 1 spaghetti squash about 3 lbs.
- 1 – 1.5 lbs chicken thighs about 6 thighs, defrosted
- 2 tsp olive oil
- 1/2 tbsp garlic powder
- 1 tsp oregano dried
- 1 tsp rosemary dried
- 1/2 tsp pepper
- 3/4 cup Greek yogurt plain, 2%
- 1 cup cucumber peeled, seeded, and chopped
- 1 clove garlic minced
- 1 tsp pepper
- 2 tbsp dill fresh
- 1/2 cup basil fresh, chopped
- 1 onion red, chopped
- 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
- This recipe is zero points on the 2022/2023 Plan when using boneless, skinless chicken breasts and fat free Greek yogurt for the sauce.
- On myWW plans: 0 points for blue, green, and purple plans
Nutrition
This makes a perfect light lunch.
So fresh and delicious! Thanks for the tasty recipe! Love these gyro bowls!
You’re so welcome!
This was such a delicious salad! So light and healthy, my husband keeps asking me to make it again.
Oh I love hearing this!! So glad you liked it :)
Thank you for sharing another healthy recipe. This will be great for my lunch ideas.
You’re so welcome! I hope you love it!
Oh, I love a good gyro bowl. I can’t wait to try this with spaghetti squash! Great idea!
I meal prepped this recipe to pack for my lunches this week, and YUM! What a great, healthy spin on one of my favorites. :)
I’m having this for lunch today and OMG is it delicious! I can’t wait to try this recipe again!
How are you counting the taziki sauce? Thank you!
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.
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?
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 :)
Hi Becca! On your free printables, for Bracket C, you have Dinner on day 1 as “chicken gryo bowls over Quinoa or Brown Rice”
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.
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!
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 :)