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Turkish-style chicken dish, high in protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Bodrum chicken (180 g) has 333 calories. That works out to 185 calories per 100 g. It contains 6.8 g of carbs, 36.9 g of protein, 17.3 g of fat and 0.7 g of fiber. Its 15.1 mg of B3 covers 95% of the Daily Value. Its glycemic index is 8 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
333
KCAL / 180G
Carbs
6.8g
· 2% DV
Protein
36.9g
· 74% DV
Fat
17.3g
· 22% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 8% · Protein 45% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 333 kcal | |
| Total fat | 17.3 g | 22% |
| Saturated fat | 4.32 g | 22% |
| Trans fat | 0.07 g | |
| Sodium | 558 mg | 24% |
| Total carbohydrate | 6.8 g | 2% |
| Fiber | 0.7 g | 3% |
| Protein | 36.9 g | 74% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 333 kcal |
| 1 piece (small) | 90 g | 167 kcal |
| 100 g | 100 g | 185 kcal |
| 1 cup (shredded) | 130 g | 241 kcal |
| 1 piece (medium) | 140 g | 259 kcal |
| 1 cup (diced) | 160 g | 296 kcal |
| 1 serving (large) | 250 g | 463 kcal |
| 2 piece (double) | 280 g | 518 kcal |
Calculated from 185 calories per 100 g.
Bodrum chicken is a Turkish-style chicken dish associated with Bodrum. The name does not refer to one fixed recipe, so the seasoning, sauce, accompanying ingredients, and cooking method can vary between cooks and restaurants.
Make Bodrum chicken by seasoning chicken pieces and cooking them through in a pan, oven, or on a grill. Cut the pieces evenly so they cook at a similar rate, and choose a sauce or seasoning that suits your version.
Chicken is the main ingredient in Bodrum chicken, while seasonings, vegetables, and sauces depend on the recipe. There is no single standardized ingredient list, so a restaurant's version may differ from a homemade one.
Bodrum chicken can be grilled, baked, or pan-cooked; the name alone does not specify a cooking method. Grilling gives the chicken a browned surface, while baking is convenient for cooking several portions together.
Bodrum chicken tastes savory and seasoned, but its exact flavor depends on the recipe. Some versions are more herb-forward, while others get their character from a sauce or stronger spices.
Serve Bodrum chicken with rice, roasted vegetables, or a fresh salad. Flatbread and a yogurt-based side also work well, especially when the chicken is served as part of a Turkish-style meal.
Yes, chicken breast works for Bodrum chicken. Because breast meat can dry out when overcooked, use evenly sized pieces and take them off the heat as soon as they are cooked through.
Yes, Bodrum chicken can be made in an air fryer if the pieces fit in a single layer. Turn or shake them partway through so they brown evenly, and check that the thickest piece is fully cooked.
Cooked Bodrum chicken keeps for 3–4 days in a covered container in the refrigerator. Refrigerate leftovers promptly, and reheat only the amount you plan to eat.
Yes, cooked Bodrum chicken can be frozen in an airtight container once it has cooled. Thaw it in the refrigerator and reheat it thoroughly before serving; sauces may change texture slightly after freezing.
Vitamins
B3
15.12mg · 95% DV
B6
0.76mg · 45% DV
B5
1.89mg · 38% DV
Biotin
10.8µg · 36% DV
Minerals
Selenium
34µg · 62% DV
Phosphorus
333mg · 48% DV
Sodium
558mg · 24% DV
Zinc
2.07mg · 19% DV
Potassium ⭐
522mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 333 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Bodrum chicken takes its name from the Aegean coastal town of Bodrum and refers to a Turkish-style chicken dish. Recipes vary: the chicken may be cooked simply with seasoning or prepared with vegetables, depending on the cook. It is generally served hot, with tender meat and a savoury flavour shaped by its seasonings.
In Turkey, it makes an easy lunch or dinner, often accompanied by salad, yoghurt or rice. Outside Turkey, those same sides work well, or you can serve it with flatbread and vegetables. It is protein-rich, with 20.5 g of protein per 100 g. For a lighter plate, pair Bodrum chicken with salad or grilled vegetables and keep the rice portion modest.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.32g
MONOUNSATURATED
6.84g
POLYUNSATURATED
3.78g
Omega 6:3 ratio 30.3:1
Above the ideal 4:1 (30.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.