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Protein-rich chicken dish with tomato
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chicken thigh with tomato (150 g) has 227 calories. That works out to 151 calories per 100 g. It contains 3.5 g of carbs, 28.2 g of protein, 11.4 g of fat and 1 g of fiber. Its 10.6 mg of B3 covers 67% of the Daily Value. Its glycemic index is 18 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
227
KCAL / 150G
Carbs
3.5g
· 1% DV
Protein
28.2g
· 56% DV
Fat
11.4g
· 15% 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 6% · Protein 49% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 227 kcal | |
| Total fat | 11.4 g | 15% |
| Saturated fat | 3.08 g | 15% |
| Trans fat | 0.05 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 3.5 g | 1% |
| Fiber | 1 g | 4% |
| 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 | 227 kcal |
| 1 piece (small) | 90 g | 136 kcal |
| 100 g | 100 g | 151 kcal |
| 1 serving (medium) | 180 g | 272 kcal |
| 1 cup (diced) | 190 g | 287 kcal |
| 1 piece (large) | 220 g | 332 kcal |
| 1 piece (jumbo) | 280 g | 423 kcal |
| 1 serving (large) | 300 g | 453 kcal |
Calculated from 151 calories per 100 g.
Chicken thigh with tomato is made by cooking chicken thighs in a tomato-based sauce. Brown the thighs first, add chopped tomatoes and seasonings, then cover and simmer until the chicken is fully cooked and tender.
Yes, you can bake chicken thigh with tomato in a baking dish. Arrange the chicken in a single layer with the tomatoes and seasonings, and bake until the thickest part is fully cooked; uncover near the end if you want more browning.
Either works for chicken thigh with tomato. Bone-in thighs take longer to cook and lend flavor to the sauce, while boneless thighs cook more quickly and are easier to portion and eat.
Ripe fresh tomatoes give chicken thigh with tomato a lighter, fresher sauce, while canned tomatoes make it richer and more consistent. There is no need to peel fresh tomatoes; their skins soften as the dish cooks.
Keep chicken thigh with tomato covered while it cooks and avoid leaving it on the heat after it is done. The tomatoes help keep the meat moist; if the sauce reduces too much, add a splash of water.
For crispy skin on chicken thigh with tomato, brown the thighs skin-side down before adding the sauce. If baking, keep the skin above the tomatoes rather than submerged, and leave the dish uncovered toward the end.
Yes, canned tomatoes are a convenient choice for chicken thigh with tomato and create a fuller, more even sauce. Add them with their juices, then simmer until the sauce thickens and the chicken is thoroughly cooked.
Garlic, black pepper, oregano, thyme, paprika, and bay leaf all pair well with chicken thigh with tomato. For a Turkish-style flavor, use pul biber and a little cumin; add fresh parsley at serving.
Serve chicken thigh with tomato with rice, couscous, crusty bread, or potatoes to soak up the sauce. A green salad or steamed vegetables add freshness and balance the rich, savory dish.
Yes, chicken thigh with tomato freezes well once cooled. Pack it in an airtight container, thaw it in the refrigerator, and reheat it until the chicken and sauce are piping hot throughout.
Vitamins
B3
10.65mg · 67% DV
B6
0.52mg · 31% DV
B5
1.17mg · 23% DV
B2
0.24mg · 18% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
255mg · 36% DV
Zinc
2.47mg · 22% DV
Copper
0.12mg · 13% DV
Potassium ⭐
413mg · 12% DV
Sodium
117mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 227 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 thigh with tomato is a simple dish of chicken thighs cooked with tomatoes, often with onion, garlic and seasonings. As the tomatoes soften, they form a light, savoury sauce around the meat. It suits everyday home cooking and can be made in a pan or simmered gently in a pot.
Thigh meat stays juicy and tender, while the tomato adds a mild tang. It works well served hot with rice, potatoes, bread or a green salad; in Turkey, it is often part of a home-style lunch or dinner with rice or bulgur. This is a protein-rich main, with 18.8 g of protein per 100 g. For a lighter meal, use a modest amount of oil and serve it with plenty of vegetables.
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
4.8g
POLYUNSATURATED
1.98g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.