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High in protein with vegetables
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chicken and Vegetables with Yogurt Sauce (250 g) has 263 calories. That works out to 105 calories per 100 g. It contains 11 g of carbs, 28.8 g of protein, 12.3 g of fat and 3 g of fiber. Its 11.5 mg of B3 covers 72% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
263
KCAL / 250G
Carbs
11g
· 4% DV
Protein
28.8g
· 58% DV
Fat
12.3g
· 16% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 16% · Protein 43% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 263 kcal | |
| Total fat | 12.3 g | 16% |
| Saturated fat | 3.13 g | 16% |
| Trans fat | 0.05 g | |
| Sodium | 388 mg | 17% |
| Total carbohydrate | 11 g | 4% |
| Fiber | 3 g | 11% |
| Protein | 28.8 g | 58% |
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) | 250 g | 263 kcal |
| 100 g | 100 g | 105 kcal |
| 1 piece (medium) | 120 g | 126 kcal |
| 1 serving (small) | 150 g | 158 kcal |
| 1 cup (small) | 180 g | 189 kcal |
| 2 piece (double) | 240 g | 252 kcal |
| 1 cup (large) | 270 g | 284 kcal |
| 1 serving (large) | 350 g | 368 kcal |
Calculated from 105 calories per 100 g.
Chicken and Vegetables with Yogurt Sauce is made by cooking chicken and vegetables, then serving them with a yogurt-based sauce. Sauté or roast the chicken and vegetables until cooked through, and add the sauce at the end to keep it smooth.
Bell peppers, zucchini, carrots, broccoli, and mushrooms all work well in Chicken and Vegetables with Yogurt Sauce. Cut them into similar-sized pieces, but add firmer vegetables such as carrots earlier so everything finishes cooking at about the same time.
It is better to add the yogurt sauce to Chicken and Vegetables with Yogurt Sauce after cooking. Boiling yogurt can make it split, so stir the sauce into warm food off the heat or spoon it over each serving just before eating.
To keep the sauce smooth in Chicken and Vegetables with Yogurt Sauce, avoid boiling it and let chilled yogurt lose some of its chill before serving. If mixing it into warm ingredients, take the pan off the heat and stir gradually.
Yes, Chicken and Vegetables with Yogurt Sauce can be oven-baked. Roast the chicken and vegetables in a baking dish until cooked through, then add the yogurt sauce after removing the dish from the oven so the sauce does not overheat.
Chicken and Vegetables with Yogurt Sauce pairs well with rice, couscous, flatbread, or a simple green salad. Choose a grain or bread to make it more filling, or serve it with extra vegetables for a lighter meal.
Yes, you can prepare the cooked chicken and vegetables for Chicken and Vegetables with Yogurt Sauce ahead of time and refrigerate them. Keep the yogurt sauce separate until serving; this helps preserve its texture and prevents it from soaking into the vegetables.
Chicken and Vegetables with Yogurt Sauce keeps for up to three to four days in a refrigerator set at 40°F (4°C) or colder. Store it promptly in a covered container, and reheat the chicken and vegetables thoroughly; adding fresh sauce afterward gives a better texture.
You can freeze the chicken and vegetables, but the yogurt sauce may separate and turn grainy after thawing. Freeze the cooked components without the sauce, thaw them in the refrigerator, reheat them, and serve with freshly made yogurt sauce.
Garlic, black pepper, paprika, dill, and mint suit Chicken and Vegetables with Yogurt Sauce. Season the chicken and vegetables before cooking, then flavor the yogurt separately so its fresh, tangy taste remains distinct from the warmer cooked ingredients.
Vitamins
B3
11.5mg · 72% DV
B6
0.85mg · 50% DV
Vitamin K
45µg · 38% DV
Vitamin C
31.25mg · 35% DV
Minerals
Selenium
34µg · 62% DV
Phosphorus
345mg · 49% DV
Iodine
30µg · 20% DV
Copper
0.18mg · 20% DV
Potassium ⭐
613mg · 18% DV
Sodium
388mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 263 calories in 1 serving (medium) (250 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.
Chicken and Vegetables with Yogurt Sauce combines cooked chicken and vegetables with a creamy, tangy yogurt dressing. It is a flexible home-style meal rather than a dish tied to one particular region: the vegetables can vary with the season or whatever is on hand, while the sauce may be served over the top or alongside.
The tender chicken and vegetables pair well with the cool acidity of yogurt. In Turkey it can be served warm as a weeknight main, with rice or on its own; elsewhere, it also works well as a simple bowl-style lunch. It offers protein alongside vegetables. For a lighter version, use lean chicken, keep added oil modest and make the sauce with plain yogurt.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.13g
MONOUNSATURATED
5.38g
POLYUNSATURATED
1.63g
Omega 6:3 ratio 14.5:1
Above the ideal 4:1 (14.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.