Gut Friendly & Anti Inflammatory Healthy Chicken Gyro Platter with Tzatziki

Gut Friendly & Anti Inflammatory Healthy Chicken Gyro Platter with Tzatziki

Kelsey Butler Kelsey Butler
8 minute read

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This chicken ‘gyro’ pita platter is so delicious, makes a great family al fresco lunch or dinner. My entire family loves it, even the pickiest ones, and on the plus side, it is nutritious and healthy. The elements of this platter are my lectin-free pita bread, pasture-raised chicken, homemade tzatziki, sweet potato fries, and greens.

What Makes This A Gut Friendly Chicken Recipe?

Quality food choices, such as pasture-raised chicken, sweet potato fries, and lectin-free bread, play a pivotal role in promoting gut health and overall well-being. Here's why these selections are essential for those seeking gut-friendly and lectin-free options:

  1. Pasture-Raised Chicken:
  • Nutrient Density: Pasture-raised chicken is not only more humane but also boasts higher nutrient content compared to conventionally raised poultry. It contains essential nutrients such as protein, vitamins (B vitamins, vitamin D), and minerals (iron, zinc).
  • Omega-3 Fatty Acids: Chickens raised on pasture tend to have a healthier balance of omega-3 to omega-6 fatty acids, which can help reduce inflammation and support heart and brain health.
  • No Antibiotics or Hormones: High-quality chicken is raised without antibiotics or hormones, reducing the risk of antibiotic resistance and minimizing potential disruptions to gut bacteria.
  • 2. Sweet Potato Fries: Resistant Starch: Sweet potatoes are rich in resistant starch, a type of dietary fiber that resists digestion in the small intestine and reaches the colon intact. There, it serves as food for beneficial gut bacteria, promoting a diverse and thriving microbiome.
  • Prebiotic Qualities: The fiber in sweet potatoes acts as a prebiotic, stimulating the growth of probiotic bacteria like bifidobacteria and lactobacilli in the gut. A balanced gut microbiome is associated with improved digestion and enhanced immunity.
  • 3.Lectin-Free Bread:
  • Reduced Digestive Irritation: Lectins are proteins found in many grains and legumes that can potentially irritate the gut lining and interfere with nutrient absorption. Opting for lectin-free bread can reduce the likelihood of gut discomfort and digestive issues.
  • Improved Nutrient Utilization: By avoiding lectins, you allow your body to better utilize the nutrients from the foods you consume. This can lead to enhanced overall health and vitality.
  • Gut Microbiome Balance: Lectin-free bread choices are often made from gut-friendly flours such as almond, coconut, or cassava. These alternatives support gut health by promoting a balanced microbiome and minimizing potential irritants.

Incorporating these quality food options into your diet can contribute to a healthier gut, which is linked to numerous health benefits, including improved digestion, enhanced immune function, and even better mental health. Moreover, prioritizing such foods aligns with the broader trend of focusing on whole, minimally processed ingredients that nourish our bodies and support long-term well-being.

The elements of this gluten-free chicken gyro pita platter

While making all these elements might seem a little overwhelming, it is an easy dish to make. Some parts can be made in advance, whenever you have time.

  • chicken thighs marinated with yogurt and spices and cooked in a skillet
  • sweet potato fries
  • green salad and/or shredded cabbage
  • homemade tzatziki sauce

Preparing the chicken in advance

It would be best if you allowed the chicken to marinate for at least 2 hours, so I recommend you make the marinade in advance, whenever you have ten free minutes during the day. You only have to mix the yogurt and the spices and add the chicken to the marinade. Make sure the chicken is well coated and refrigerate until closer to mealtime. It will only take 20 minutes to cook the chicken.

The sweet potato fries

You probably have your way of making sweet potato fries, but I gave you my oven version below. It’s super simple. Cut the potatoes and bake them with just a tiny bit of olive oil at 375F (medium-high heat) for about 20 minutes, depending on their size.

I don’t add salt when cooking because salt will make them mushy. When the potatoes are ready, please don’t take them off the baking sheet immediately. They’ll firm up a little more if you give them some time to rest.

Chicken Gyro Pita Platter served with Tzatziki

The tzatziki sauce

There is no chicken gyro without tzatziki, another element of this dish that you can make in advance, in just 10 minutes. You need washed and pat dried herbs (dill and parsley), a peeled and deseeded small cucumber, and a small clove of garlic, minced.

Combine the yogurt with herbs, chopped cucumber, garlic, salt and pepper, and lemon juice. Taste and adjust spices if necessary. Store in a glass jar in the fridge until mealtime.

The greens for the chicken gyro pita platter

Add any greens you have around: green lettuce, Romaine lettuce, or a mix of microgreens or sprouts. I love to have a shredded cabbage salad, it makes this dish more nutritious, and I love the combination with chicken.

To make a cabbage salad, you have to finely shred the cabbage, massage it with a little bit of salt, add extra virgin olive oil, apple cider vinegar and pepper to taste. Adjust everything to your taste. Massaging the cabbage is the magic step you should not skip.

Serving suggestions for this gluten-free chicken gyro pita platter

The easier way to serve this dish is to make a big serving platter, and everyone decides how they want to eat it. I did it as a platter, but I ended up folding my pita bread around the ingredients. I loved the rich, flavorful bite.

Chicken gyro pita platter with tzatziki

Eat it with a fork if that’s your thing.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.


  • FOR THE CHICKEN MARINADE (make in advance):
  • 600 grams / 1.320 lbs boneless, skinless chicken thighs
  • 1/2 cup goat, sheep, or buffalo full-fat yogurt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 2 teaspoons oregano
  • 1 heaping teaspoon paprika
  • 2 teaspoons minced garlic
  • 1/4 teaspoon freshly ground pepper
  • zest of one organic lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 cup goat, sheep, or buffalo full-fat yogurt
  • 1/2 cup peeled, deseeded and chopped cucumber
  • 2 tablespoons lemon juice
  • 1 heaping tablespoon finely chopped dill
  • 1 heaping tablespoon finely chopped parsley
  • 2 medium sweet potatoes (or more if everyone loves them)
  • 1 1/2 tablespoon extra virgin olive oil
  • pinch of salt
  • Any green salad you have or/and cabbage salad
  • 4 lectin-free pita breads


1. Make the marinade in advance, about two hours before you start or you can make it in the morning or whenever you have time during the day. Rinse well and pat dry your chicken (it's a good practice especially if you have histamine issues). Combine the yogurt will all the spices in a bowl, add the chicken, and mix well. Add everything to a bag or a glass container, make sure the chicken is covered in the marinade, cover well, and put in the fridge until the cooking time. It will be great if you can marinate for at least 2 hours.

2. Heat a few tablespoons of extra virgin olive oil in a big skillet. Add the chicken with the marinade and cook for about 10 minutes on each side (time will also depend on how the chicken is cut or how big the pieces are. Chicken thighs are forgiving and will not dry out like chicken breast, but keep an eye on them.

3. Peel the sweet potatoes, wash with cold water and dry. Cut the round ends, and slice on their length. Cut the slices again into sticks, the more equal the size, the better. Add to a baking sheet, drizzle with just a tiny bit of olive oil, stir to coat them with the oil and arrange them so they are not crowded on the pan. Cook at 375F without touching for about 20 minutes, but it will depend on how thick the fries are (keep an eye on them so they don't burn). When they are ready take them out, stir with a spatula and let them on the pan until the rest of the food is ready. Salt just before serving (salt will turn them mushy during cooking).


1.Combine all the ingredients. It can be made in advance and kept in a glass jar, in the fridge.

Serve any way you like or makes sense for your family. Use cassava tortillas, pita bread, or any kind of flatbread you have. Read the post above for suggestions on what recipes to use. These can also be made in advance.


You can serve all these elements on a platter, or wrap them in pita bread or tortilla. Please check the post above for serving suggestions. The time for making pitas is not included in the total preparation time.

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