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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 60%
Fat
8g
· 40%
Fiber
0g
Vitamins
B3
11.8mg · 74% DV
B6
0.58mg · 34% DV
B5
1.35mg · 27% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
2.1g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
The usual cause is overcooking, since small pieces cook very quickly. Cut them to a similar size, avoid leaving them in too long, and let them rest briefly after cooking.
Yes, a short marinade with yogurt, lemon, oil, or spices can improve flavor and help the surface brown better. Very acidic marinades left too long can make the texture overly soft.
Yes, as long as the pieces are not stuck together in a solid block. Arrange them in a single layer and check doneness carefully, because the outside can brown before the center is fully cooked.
Often yes, because they provide a high-protein option that is easy to prepare. Pairing them with a carb source like potatoes or rice and some vegetables can make the meal more balanced.
No, cooking does not remove the protein itself. Heat changes protein structure, but the chicken still remains a protein-rich food; the main changes are usually moisture loss and texture.
They pair well with roasted vegetables, yogurt-based dips, rice, potatoes, wraps, or salads. Choosing lighter sides can keep the overall meal more balanced than adding heavy creamy sauces.
They usually keep for about 3 to 4 days in an airtight container. Cool them promptly, refrigerate without delay, and reheat until fully hot before eating.
Yes, cooked chicken pieces freeze well when portioned and sealed properly. Reheating them briefly in the air fryer can help restore a better exterior texture than microwaving alone.
Usually yes, because air frying typically uses much less added oil than deep frying. The final result still depends on the coating, sauce, seasoning, and portion size.
People watching sodium intake should be careful if the chicken is made with salty spice blends or bottled sauces. Food safety also matters: raw chicken juices should never contaminate hands, boards, or cooked food.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.