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Rich in protein, fiber, and probiotics; balanced main dish.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chicken potato yogurt dish (200 g) has 220 calories. That works out to 110 calories per 100 g. It contains 22 g of carbs, 15 g of protein, 6.4 g of fat and 2.6 g of fiber. Its 0.7 µg of B12 covers 29% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 200 g
220
KCAL / 200G
Carbs
22g
· 8% DV
Protein
15g
· 30% DV
Fat
6.4g
· 8% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 29% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 220 kcal | |
| Total fat | 6.4 g | 8% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.02 g | |
| Sodium | 240 mg | 10% |
| Total carbohydrate | 22 g | 8% |
| Fiber | 2.6 g | 9% |
| Protein | 15 g | 30% |
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) | 200 g | 220 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (small) | 120 g | 132 kcal |
| 1 serving (small) | 150 g | 165 kcal |
| 1 piece (medium) | 180 g | 198 kcal |
| 1 cup (medium) | 220 g | 242 kcal |
| 1 piece (large) | 250 g | 275 kcal |
| 1 serving (large) | 300 g | 330 kcal |
| 1 cup (large) | 300 g | 330 kcal |
Calculated from 110 calories per 100 g.
Cook bite-size chicken and potatoes until fully cooked and tender, then add the yogurt as a sauce or topping. For a smoother result, take the pan off the heat before mixing in the yogurt.
Yogurt can curdle when it meets intense heat or boils in the pan. Remove the dish from the heat first, and temper the yogurt with a spoonful of warm cooking liquid before stirring it in.
Yes, you can bake the chicken and potatoes together until tender, then add the yogurt after baking. Avoid baking the yogurt sauce with the dish, since prolonged high heat can make it separate.
Either works, but serving the yogurt on top keeps its texture fresh and creamy. Mix it in after cooking if you prefer a more unified sauce, taking care not to return the pan to a boil.
Black pepper, paprika, garlic, and dried oregano all pair well with chicken, potatoes, and yogurt. Season the chicken and potatoes while they cook, then taste before adding salt to the yogurt.
A crisp green salad or roasted vegetables make an easy side for a chicken potato yogurt dish. Since the dish already includes potatoes and yogurt, a lighter vegetable side balances the plate without competing with it.
Yes, Greek yogurt works in a chicken potato yogurt dish and gives the sauce a thicker texture. If it is too dense to spoon or stir, loosen it with a little water before adding it.
Keep leftovers refrigerated in a covered container and eat them within three to four days. Store the yogurt separately when possible, then add it after reheating the chicken and potatoes for a better texture.
Freeze the cooked chicken-and-potato portion without the yogurt sauce. Yogurt can separate after thawing, so defrost and reheat the dish, then add fresh yogurt just before serving.
Yes, leftover roast chicken is a convenient choice for a chicken potato yogurt dish. Cook the potatoes first, add the chicken near the end just long enough to heat it through, and finish with yogurt off the heat.
Vitamins
B12
0.7µg · 29% DV
B5
1.4mg · 28% DV
B3
4.2mg · 26% DV
B6
0.44mg · 26% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
170mg · 24% DV
Copper
0.14mg · 16% DV
Potassium ⭐
440mg · 13% DV
Sodium
240mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 220 calories in 1 serving (medium) (200 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.
A chicken potato yogurt dish brings together cooked chicken and potatoes with yogurt, either stirred through or spooned over the top. It is best understood as a home-style combination rather than a single fixed recipe; versions may vary in seasoning and in how the yogurt is added. In Turkey, where these ingredients are familiar staples, it makes a comforting main meal with a cool, tangy contrast from the yogurt.
Serve it warm, perhaps with a crisp salad or bread. Chicken provides protein, while potatoes make the dish satisfying; yogurt contributes a creamy texture and a fresh finish. For a lighter plate, use a modest amount of yogurt and add extra vegetables or salad alongside.
Medium
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 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.4g
MONOUNSATURATED
2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.