Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce
Common food
Photo: Wikipedia
This is a savory, protein-rich dish featuring tender pieces of chicken or turkey sautéed with a colorful medley of crisp carrots, vibrant broccoli, and hearty dark greens like spinach or kale. The sauce is a light, savory pan gravy or broth reduction, allowing the natural flavors of the lean poultry and fresh vegetables to shine through without heaviness. It's a balanced, low-carb meal that packs a substantial protein punch (9.41g per 100g) while keeping calories moderate.
Calorie split: 20% protein · 14% carbs · 66% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, homestyle flavor and incredible versatility—it's a perfect way to use leftover roast poultry and whatever vegetables are in season. It's a classic 'clean-out-the-fridge' meal that feels both nourishing and satisfying.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium if made with store-bought broth or pre-seasoned poultry. Those watching their oxalate intake (e.g., with a history of certain kidney stones) should be mindful of large portions of dark greens like spinach. To counteract, use low-sodium broth, season with herbs and spices instead of salt, and balance oxalate-rich greens with calcium-rich foods like a sprinkle of cheese or a side of yogurt.
Key benefits
- High-quality lean protein for muscle maintenance
- Rich in beta-carotene from carrots and vitamin K from greens
- Low-carb and keto-friendly preparation
- Naturally gluten-free if thickened without flour
- Provides iron and folate from dark leafy vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'à la king' style, featuring diced meat in a cream sauce, is named after a Philadelphia hotel owner, E. Clarke King II, though its exact origin is a subject of culinary debate.
Full nutrition (USDA data · scales with serving)
| Water | 68.6 g |
| Energy | 187 kcal |
| Protein | 9.4 g |
| Total lipid (fat) | 13.8 g |
| Carbohydrate, by difference | 6.8 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 2.6 g |
| Calcium, Ca | 63.0 mg |
| Iron, Fe | 0.63 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 127 mg |
| Potassium, K | 187 mg |
| Sodium, Na | 428 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 10.1 ug |
| Vitamin C, total ascorbic acid | 2.6 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.17 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 14.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 46.7 mg |
| Vitamin B-12 | 0.24 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 246 ug |
| Retinol | 114 ug |
| Carotene, beta | 1307 ug |
| Carotene, alpha | 556 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 144 ug |
| Vitamin E (alpha-tocopherol) | 1.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.0 ug |
| Vitamin K (phylloquinone) | 10.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.5 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.44 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 5.3 g |
| MUFA 16:1 | 0.23 g |
| MUFA 18:1 | 5.0 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Chicken or turkey a la king with vegetables including carrots.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
Is this dish suitable for a low-carb or keto diet?
Yes, it is an excellent choice. With only 6.76g of carbs per 100g and no potatoes or starchy thickeners, it fits well within low-carb and ketogenic dietary patterns.
Can I use frozen vegetables?
Absolutely. Frozen carrots, broccoli, and spinach work well and can make this a quick weeknight meal. Add them directly to the pan; they may release a bit more water, so cook until the liquid reduces.
What can I serve with it if I want a complete meal?
While it's balanced on its own, it pairs nicely with a side of cauliflower rice, zucchini noodles, or a simple green salad to add volume and fiber without significant carbs.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.87 kcal/g · 20% calories from protein · 0.6 g fiber · 2.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.