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Balanced rice dish with chicken and yogurt, offering protein and carbohydrates.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chicken rice with yogurt (250 g) has 420 calories. That works out to 168 calories per 100 g. It contains 46 g of carbs, 22.8 g of protein, 15.3 g of fat and 1 g of fiber. Its 27 µg of Selenium covers 49% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 250 g
420
KCAL / 250G
Carbs
46g
· 17% DV
Protein
22.8g
· 46% DV
Fat
15.3g
· 20% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 22% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 420 kcal | |
| Total fat | 15.3 g | 20% |
| Saturated fat | 4.5 g | 23% |
| Trans fat | 0.08 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 46 g | 17% |
| Fiber | 1 g | 4% |
| Protein | 22.8 g | 46% |
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 | 420 kcal |
| 1 tablespoon (shredded) | 20 g | 34 kcal |
| 100 g | 100 g | 168 kcal |
| 1 piece (small) | 120 g | 202 kcal |
| 1 cup (medium) | 180 g | 302 kcal |
| 2 piece (double) | 240 g | 403 kcal |
| 1 pack (medium) | 300 g | 504 kcal |
| 1 serving (large) | 350 g | 588 kcal |
Calculated from 168 calories per 100 g.
Chicken rice with yogurt is made by serving cooked chicken over or alongside seasoned rice, with yogurt as an accompaniment. Cook the rice until fluffy, poach or sauté the chicken until fully cooked, then add the yogurt at the table rather than cooking it into the dish.
Yogurt is usually served on the side with chicken rice with yogurt, rather than stirred into the hot rice. Keeping it separate preserves the rice’s texture and prevents the yogurt from becoming warm or separating; diners can mix it into each bite if they like.
Long-grain rice works well for chicken rice with yogurt because the grains tend to stay separate beneath the chicken and yogurt. Rinse the rice before cooking to remove excess surface starch; for a softer, more cohesive result, medium-grain rice is also an option.
Black pepper, cumin, and paprika pair well with chicken rice with yogurt without overpowering the mild yogurt. Season the chicken and rice lightly, then taste before adding extra salt, especially if you cooked the rice in salted stock.
Yes, you can make chicken rice with yogurt using leftover cooked chicken. Shred or chop the chicken, reheat it thoroughly with a splash of stock or water so it stays moist, and serve it over freshly cooked or safely stored rice with cold yogurt.
A crisp salad or roasted vegetables make good sides for chicken rice with yogurt, adding freshness alongside the soft rice and creamy yogurt. A simple cucumber-and-tomato salad works particularly well; another rich dairy-based side is usually unnecessary.
To keep chicken rice with yogurt from turning soggy, cook the rice until its liquid is absorbed, let it rest covered, and add the yogurt only when serving. Store any remaining yogurt separately instead of letting it soak into the rice.
Chicken rice with yogurt keeps for about 3–4 days in the refrigerator when promptly chilled in a covered container. For the best texture, refrigerate the yogurt separately and combine it with the chicken and rice only when you serve a portion.
You can freeze the chicken and rice part of chicken rice with yogurt, but freezing the yogurt is not recommended because it may turn grainy or separate. Freeze the cooked chicken and rice in airtight portions, thaw them in the refrigerator, and add fresh yogurt after reheating.
Chicken rice with yogurt is a familiar combination in Turkish-style home cooking, but it does not have one fixed recipe or a single required presentation. Families may season the chicken differently and serve the yogurt on the side, so versions vary from kitchen to kitchen.
Vitamins
B3
7.75mg · 48% DV
B6
0.48mg · 28% DV
B5
1.2mg · 24% DV
B12
0.55µg · 23% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
270mg · 39% DV
Sodium
525mg · 23% DV
Manganese
0.48mg · 21% DV
Potassium ⭐
330mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 420 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 rice with yogurt brings together fluffy rice and pieces of chicken, with thick yogurt served alongside or spooned over the top. It is a familiar home-style combination in Turkey, where rice dishes are often served as part of a filling lunch or dinner rather than as a stand-alone side.
The warm, soft rice and savoury chicken contrast nicely with cool, tangy yogurt. Together they provide carbohydrates and protein; a 100 g portion has 9.1 g of protein. For an easier-feeling meal, keep the yogurt plain and serve the dish with a crisp salad or fresh vegetables.
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 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.5g
MONOUNSATURATED
5.75g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 24.4:1
Above the ideal 4:1 (24.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.