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High-protein chicken thigh cut
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chicken entrecote (150 g) has 216 calories. That works out to 144 calories per 100 g. It contains 0 g of carbs, 28.2 g of protein, 11.1 g of fat and 0 g of fiber. Its 8.7 mg of B3 covers 54% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
216
KCAL / 150G
Carbs
0g
· 0% DV
Protein
28.2g
· 56% DV
Fat
11.1g
· 14% 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 0% · Protein 53% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 216 kcal | |
| Total fat | 11.1 g | 14% |
| Saturated fat | 3.08 g | 15% |
| Trans fat | 0.06 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 28.2 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 | 216 kcal |
| 1 piece (small) | 90 g | 130 kcal |
| 100 g | 100 g | 144 kcal |
| 1 cup (diced) | 140 g | 202 kcal |
| 1 serving (medium) | 150 g | 216 kcal |
| 1 piece (large) | 220 g | 317 kcal |
| 1 serving (large) | 250 g | 360 kcal |
| 1 piece (extra large) | 300 g | 432 kcal |
| 2 piece (double) | 300 g | 432 kcal |
Calculated from 144 calories per 100 g.
Chicken entrecote is a cut from the thigh, rather than the breast. It is commonly sold boneless and skinless, though the exact trimming can vary by butcher or brand.
Arrange chicken entrecote in a single layer in a preheated air fryer so hot air can circulate. Cook until browned and fully cooked through, checking that the thickest part reaches 165°F (74°C).
The time varies with the thickness of the chicken entrecote and the heat of the pan. Cook it until both sides are browned and the thickest part reaches 165°F (74°C), using a food thermometer for accuracy.
Yes, chicken entrecote works well on a grill because thigh meat stays relatively juicy. Grill over medium-high heat, turn the pieces as they brown, and check that the center reaches 165°F (74°C) before serving.
Marinating chicken entrecote is optional, but it adds flavor; oil, garlic, herbs, and a little lemon juice make a simple marinade. Keep it covered in the refrigerator, and discard marinade that touched raw chicken.
Chicken entrecote comes from the thigh, but the name usually refers to a trimmed, steak-like portion, often boneless and skinless. A whole chicken thigh may include bone and skin, so the cuts are not always identical.
Place chicken entrecote in a single layer in a baking dish and cook in a preheated oven until the thickest piece reaches 165°F (74°C). Avoid crowding the pieces so they cook evenly rather than steam.
Avoid overcooking chicken entrecote: thigh meat is forgiving, but it can still lose moisture when left on the heat too long. Use a thermometer, remove it once it reaches 165°F (74°C), and let it rest briefly before cutting.
Cooked chicken entrecote keeps for 3–4 days in the refrigerator when stored promptly in a covered container. Refrigerate leftovers within two hours of cooking, and reheat them until steaming hot throughout.
Yes, you can freeze chicken entrecote raw or cooked in an airtight, freezer-safe package. Thaw it in the refrigerator rather than on the counter, and use raw thawed chicken promptly.
Vitamins
B3
8.7mg · 54% DV
B6
0.52mg · 31% DV
B5
1.23mg · 25% DV
B2
0.24mg · 18% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
263mg · 38% DV
Zinc
2.47mg · 22% DV
Potassium ⭐
360mg · 11% DV
Sodium
117mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 216 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 entrecote is usually a boneless cut from the upper thigh, prized for its juicier texture and fuller flavour than breast meat. It cooks well on a grill, in a hot pan or in the oven. In Turkey, it is often seasoned and grilled or pan-seared, then served with salad, rice or charred vegetables; it also makes an easy centrepiece for a weeknight meal.
It is a protein-rich cut, providing 18.8 g of protein per 100 g, with enough natural fat to help keep it tender. For a lighter plate, cook it without adding much oil and pair it with vegetables. A simple marinade of yoghurt and spices works well before grilling.
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
3.08g
MONOUNSATURATED
4.38g
POLYUNSATURATED
1.94g
Omega 6:3 ratio 21.1:1
Above the ideal 4:1 (21.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.