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High protein, low fat, contains probiotics
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chicken Breast with Yogurt (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 4.2 g of carbs, 27.8 g of protein, 4.8 g of fat and 0 g of fiber. Its 11.7 mg of B3 covers 73% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
180
KCAL / 150G
Carbs
4.2g
· 2% DV
Protein
27.8g
· 56% DV
Fat
4.8g
· 6% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 65% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 180 kcal | |
| Total fat | 4.8 g | 6% |
| Saturated fat | 1.5 g | 8% |
| Trans fat | 0 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 4.2 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 27.8 g | 56% |
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 piece (medium) | 150 g | 180 kcal |
| 100 g | 100 g | 120 kcal |
| 1 piece (small) | 100 g | 120 kcal |
| 1 serving (small) | 120 g | 144 kcal |
| 1 cup (chopped) | 130 g | 156 kcal |
| 1 serving (large) | 180 g | 216 kcal |
| 1 cup (diced) | 180 g | 216 kcal |
| 1 piece (large) | 200 g | 240 kcal |
| 1 piece (jumbo) | 250 g | 300 kcal |
Calculated from 120 calories per 100 g.
Chicken Breast with Yogurt is made by serving cooked chicken breast with a seasoned yogurt sauce, or by marinating the chicken in yogurt before cooking. Mix plain yogurt with garlic, salt and spices, then spoon it over the sliced chicken.
Yes, yogurt can help tenderize the chicken in Chicken Breast with Yogurt because its mild acidity softens the surface of the meat. Keep the pieces evenly sized, and scrape off excess marinade before cooking so the chicken browns instead of steaming.
Yes, you can marinate Chicken Breast with Yogurt overnight in the refrigerator. Keep the chicken covered and chilled, and discard the marinade that touched raw chicken rather than using it as a finished sauce.
Yes, Chicken Breast with Yogurt can be baked. Arrange the yogurt-coated chicken in a single layer in a baking dish and cook until the thickest part is fully done; resting it briefly before slicing helps keep it juicy.
The yogurt sauce in Chicken Breast with Yogurt can split when it boils or meets very high heat. Stir the yogurt in off the heat, or temper it first by mixing in a little warm cooking liquid.
Yes, plain Greek yogurt works well for Chicken Breast with Yogurt and makes a thicker, tangier coating. If it is too stiff to spread, loosen it with a small splash of water or lemon juice.
Chicken Breast with Yogurt pairs well with rice, roasted vegetables, flatbread or a crisp salad. Choose a simple side so it complements the tangy yogurt sauce rather than competing with it.
Yes, you can cook Chicken Breast with Yogurt ahead, but store the chicken and yogurt sauce separately for the best texture. Refrigerate both promptly and combine them shortly before serving.
Cooked Chicken Breast with Yogurt keeps for up to three days in a covered container in the refrigerator. Reheat it until steaming hot throughout, or serve it cold if it was chilled promptly and kept refrigerated.
You can freeze the cooked chicken, but the yogurt sauce may separate and turn watery after thawing. Freeze the chicken without sauce, thaw it in the refrigerator, then add freshly mixed yogurt sauce before serving.
Vitamins
B3
11.7mg · 73% DV
B6
0.83mg · 49% DV
B12
0.68µg · 28% DV
B5
1.35mg · 27% DV
Minerals
Phosphorus
270mg · 39% DV
Selenium
18µg · 33% DV
Potassium ⭐
435mg · 13% DV
Zinc
1.05mg · 10% DV
Sodium
90mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 180 calories in 1 piece (medium) (150 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 Breast with Yogurt pairs cooked chicken breast with a creamy yogurt topping, sometimes seasoned with garlic and herbs. It is a straightforward home-style dish rather than a single fixed recipe; versions are familiar in Turkish cooking, where sliced chicken is often served under or alongside the sauce.
The chicken is mild and lean, while the yogurt brings a cool, tangy creaminess. Serve it as a main with salad, grains or warm flatbread, or keep the plate lighter with extra vegetables and a modest amount of sauce. It is notably high in protein, with 18.5 g per 100 g.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
1.65g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 4.1:1
Above the ideal 4:1 (4.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.