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High protein, moderate fat, low carbohydrate
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sauteed chicken chop (120 g) has 210 calories. That works out to 175 calories per 100 g. It contains 1.4 g of carbs, 27 g of protein, 9.8 g of fat and 0 g of fiber. Its 10.7 mg of B3 covers 67% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
210
KCAL / 120G
Carbs
1.4g
· 1% DV
Protein
27g
· 54% DV
Fat
9.8g
· 13% 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 3% · Protein 54% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 210 kcal | |
| Total fat | 9.8 g | 13% |
| Saturated fat | 2.64 g | 13% |
| Trans fat | 0 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 27 g | 54% |
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) | 120 g | 210 kcal |
| 1 piece (extra small) | 60 g | 105 kcal |
| 1 piece (small) | 90 g | 158 kcal |
| 100 g | 100 g | 175 kcal |
| 1 serving (medium) | 150 g | 263 kcal |
| 1 piece (large) | 160 g | 280 kcal |
| 1 serving (large) | 200 g | 350 kcal |
| 2 piece (double) | 240 g | 420 kcal |
Calculated from 175 calories per 100 g.
Sauteed chicken chop is a chicken chop cooked in a pan with a little oil until browned and cooked through. It is often made with a boneless thigh piece, though breast can be used; the cut and seasonings vary by recipe.
Sauteed chicken chop is commonly made with boneless thigh, which tends to stay juicy during pan-cooking. Breast works too, but use an even-thickness piece and avoid overcooking it, since lean breast dries out more quickly.
To keep sauteed chicken chop juicy, pat the surface dry, cook pieces of similar thickness, and avoid overcrowding the pan. Turn the meat as needed and let it rest for a few minutes after cooking so the juices settle.
Sauteed chicken chop usually needs only a few minutes per side, but the exact time depends on its thickness and the heat. Cook it until the center is no longer pink; a food thermometer should read 165°F (74°C) in the thickest part.
Yes, marinating sauteed chicken chop can add flavor and help season the surface. A simple oil, lemon, garlic, and herb marinade works well; discard marinade that touched raw chicken, or boil it thoroughly before using it as a sauce.
Sauteed chicken chop may stick if the pan is not hot enough, the surface is wet, or the meat is moved too soon. Pat the chicken dry, preheat the pan, add a thin layer of oil, and let the first side brown before turning.
Black pepper, paprika, garlic, thyme, and rosemary all work well with sauteed chicken chop. Add salt and dry seasonings evenly, and keep fresh herbs for the end of cooking so their flavor stays bright.
Sauteed chicken chop pairs well with roasted vegetables, potatoes, rice, or a crisp salad. For a quick weeknight plate, serve it with a green vegetable and a simple lemon or yogurt sauce.
Cooked sauteed chicken chop keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after the meal, and reheat it until steaming hot throughout before serving.
Yes, sauteed chicken chop can be frozen after it has cooled. Pack it in an airtight container or freezer bag, thaw it in the refrigerator, and reheat it thoroughly; freezing may make the texture slightly less juicy.
Vitamins
B3
10.68mg · 67% DV
B6
0.74mg · 44% DV
B5
1.32mg · 26% DV
Biotin
4.8µg · 16% DV
Minerals
Phosphorus
216mg · 31% DV
Selenium
14µg · 25% DV
Zinc
1.08mg · 10% DV
Potassium ⭐
300mg · 9% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 210 calories in 1 piece (medium) (120 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.
Sauteed chicken chop is a Turkish-style dish made by pan-cooking a chicken thigh piece, usually with a little oil. The cut may be bone-in or boneless; the broad, boneless piece shown is also a familiar way to serve it. It is not a breaded cutlet.
The outside turns golden and lightly crisp while the meat stays tender and juicy. In Turkey it is served hot as a main, often alongside rice, bulgur, salad or yogurt; it also fits easily into a weeknight meal elsewhere. It is high in protein and very low in carbohydrate. For a lighter plate, use just enough oil to brown the chicken and pair it with 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
2.64g
MONOUNSATURATED
3.72g
POLYUNSATURATED
1.68g
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.