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Traditional protein-rich chicken dish
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Turkmen chicken (150 g) has 263 calories. That works out to 175 calories per 100 g. It contains 3.2 g of carbs, 36.3 g of protein, 11.6 g of fat and 0.6 g of fiber. Its 16.2 mg of B3 covers 101% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
263
KCAL / 150G
Carbs
3.2g
· 1% DV
Protein
36.3g
· 73% DV
Fat
11.6g
· 15% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 55% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 263 kcal | |
| Total fat | 11.6 g | 15% |
| Saturated fat | 3.08 g | 15% |
| Trans fat | 0.05 g | |
| Sodium | 368 mg | 16% |
| Total carbohydrate | 3.2 g | 1% |
| Fiber | 0.6 g | 2% |
| Protein | 36.3 g | 73% |
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 | 263 kcal |
| 1 ounce (shredded) | 28.4 g | 50 kcal |
| 1 piece (small) | 80 g | 140 kcal |
| 100 g | 100 g | 175 kcal |
| 1 serving (small) | 120 g | 210 kcal |
| 1 cup (diced) | 170 g | 298 kcal |
| 1 serving (medium) | 180 g | 315 kcal |
| 1 piece (large) | 220 g | 385 kcal |
| 1 serving (large) | 280 g | 490 kcal |
Calculated from 175 calories per 100 g.
Turkmen chicken is a seasoned chicken dish associated with Turkmen cooking. The name does not point to one universally fixed recipe, so the spices, cut of chicken, and cooking method can vary between cooks.
To make Turkmen chicken, season chicken pieces and cook them thoroughly by baking, pan-cooking, or grilling. Recipes differ, but even-sized pieces help them cook evenly; check that the thickest part is fully cooked before serving.
The spice mix varies by recipe; black pepper, paprika or other red pepper, cumin, and garlic are practical choices. Start with a moderate amount so the seasoning complements the chicken rather than masking it.
Turkmen chicken can be grilled or baked, and some versions are cooked in a pan. There is no single required method; choose based on the recipe and cut, and cook the chicken all the way through.
A simple Turkmen chicken marinade can combine yogurt or a little oil with garlic and spices. Keep the chicken covered in the refrigerator while it marinates, rather than leaving raw poultry at room temperature.
Serve Turkmen chicken with rice, flatbread, roasted vegetables, or a fresh salad. For a lighter plate, pair it with vegetables and keep rich sauces or extra oil modest.
Yes, Turkmen chicken can be cooked on a barbecue if the pieces are suitable for grilling. Turn them as needed and make sure the thickest parts are fully cooked; avoid using marinade that has touched raw chicken as a serving sauce.
Cooked Turkmen chicken keeps for three to four days in a covered container in the refrigerator. Refrigerate it promptly after the meal, and reheat leftovers thoroughly before eating.
Turkmen chicken can be a protein-rich main dish. Baking or grilling it instead of deep-frying, serving it with vegetables, and using salt and rich sauces sparingly make for a more balanced meal.
Yes, children can eat Turkmen chicken when it is fully cooked and served in manageable pieces. Reduce hot spices for young children and check carefully for bones before serving.
Vitamins
B3
16.2mg · 101% DV
B6
0.69mg · 41% DV
B5
1.58mg · 32% DV
Biotin
7.8µg · 26% DV
Minerals
Selenium
33µg · 60% DV
Phosphorus
308mg · 44% DV
Zinc
2.03mg · 18% DV
Sodium
368mg · 16% DV
Potassium ⭐
428mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 263 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.
Turkmen chicken is a traditional-style chicken dish associated with Turkmen cooking. Recipes vary, but chicken pieces are seasoned and cooked until tender, with the meat kept at the centre of the dish rather than hidden beneath a heavy sauce.
Serve it hot as a main course, as it might be at home in Turkmenistan, with rice, bread or vegetables; a simple salad also makes a fresh contrast. For English-speaking readers, it works well as an easy weeknight chicken dish alongside roasted vegetables or grains. It is notably protein-rich, providing 24.2 g of protein per 100 g. Baking or gently stewing it and keeping added oil modest makes for a lighter plate.
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
4.72g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 25.4:1
Above the ideal 4:1 (25.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.