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Grilled chicken breast, Turkish classic, low fat, high protein.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Chicken Kulbasti (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 0.8 g of carbs, 33.8 g of protein, 3.8 g of fat and 0 g of fiber. Its 16.2 mg of B3 covers 101% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Chicken Kulbasti is a Turkish-style dish of thin, boneless chicken pieces cooked quickly over a hot grill or in a pan. The kulbasti method keeps the meat fairly flat so it browns well while staying tender; chicken breast is a common choice.
The outside is savoury and seared, sometimes lightly charred, while the inside should remain moist. In Turkey it is often served as a main course with grilled peppers and tomatoes, salad, bread or rice. It also fits easily into a simple weeknight meal elsewhere, alongside vegetables or a fresh salad. It is a lean, protein-rich option, with 22.5 g of protein per 100 g. For a lighter plate, pair it with plenty of vegetables and go easy on richer sauces.
Selected: 100 g
120
KCAL / 100G
Carbs
0.5g
· 0% DV
Protein
22.5g
· 45% DV
Fat
2.5g
· 3% 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 2% · Protein 79% · Fat 19%
Vitamins
B3
10.8mg · 68% DV
B6
0.7mg · 41% DV
B5
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
190mg · 27% DV
Selenium
14µg · 25% DV
Zinc
1mg · 9% DV
Potassium ⭐
320mg · 9% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 100 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.
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
0.7g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Chicken kulbasti is a Turkish dish of thin, boneless chicken pieces cooked on a grill or in a pan. The pieces are often lightly flattened and seasoned or marinated, then served browned, commonly with grilled vegetables.
To make chicken kulbasti, flatten boneless chicken into thin pieces, season or marinate it, then cook it in a hot pan or on a grill until browned and fully cooked. Avoid crowding the cooking surface so the chicken sears instead of steaming.
Chicken breast is commonly used for chicken kulbasti because it can be cut into broad, thin pieces. Boneless thighs also work and tend to stay juicier. Whichever cut you choose, make the pieces a similar thickness for even cooking.
Keep chicken kulbasti from drying out by cutting or flattening the pieces evenly, avoiding excessive cooking, and taking them off the heat once fully cooked. A short marinade can add flavor, but it cannot make overcooked chicken moist again.
Yes, chicken kulbasti cooks well on a barbecue. Use a clean, lightly oiled grate and cook the thin pieces over moderate-high heat, turning them as needed. Remove them when the centers are fully cooked, before the meat becomes dry.
Chicken kulbasti goes well with grilled tomatoes and peppers, a fresh salad, flatbread, or rice. For a lighter meal, pair it with vegetables and a yogurt-based dip rather than a heavy creamy sauce.
Yes, chicken kulbasti can be marinated with yogurt, garlic, and spices. Yogurt helps the seasoning cling to the chicken and adds a mild tang. Refrigerate the raw chicken while it marinates, and discard any marinade that touched it.
No, chicken kulbasti is not necessarily the same as chicken kebab. Kulbasti is typically served as broad, thin pieces, while kebab often refers to chicken cut into chunks and cooked on skewers. Recipes and serving styles can vary.
Yes, you can freeze cooked chicken kulbasti in an airtight, freezer-safe container. Let it cool promptly, separate portions for easier thawing, and defrost it in the refrigerator before reheating. The texture may be a little less juicy after freezing.
Yes, leftover chicken kulbasti can be eaten the next day if it was refrigerated promptly in a covered container. Reheat only the portion you plan to eat until hot throughout, and discard it if it was left at room temperature for too long.
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Nutrition data compiled from USDA FoodData Central and scientific sources.