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165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
Cut the chicken into similarly sized pieces, use a fully preheated oven, and avoid overcooking. A little oil, a yogurt-based marinade, or briefly covering the dish can help limit moisture loss.
Marinating is optional, but it can improve flavour and make the chicken seem more tender. Yogurt, lemon juice, garlic, herbs, spices, and a small amount of oil are common choices.
The thickest pieces should reach an internal temperature of at least 74°C (165°F). A food thermometer is more reliable than judging doneness by colour alone.
Let it rest for about 3–5 minutes after baking. This gives the juices time to redistribute, so less liquid escapes when the chicken is cut or served.
Bell peppers, courgettes, mushrooms, onions, broccoli, and cauliflower work well with chicken. Cut them evenly and avoid overcrowding the tray so they roast rather than steam.
Baking is convenient for cooking chicken evenly with vegetables and requires less constant attention. Pan-cooking can be faster, but chicken can dry out or brown too quickly over high heat.
Yes, its protein makes it a practical post-workout meal option. Pairing it with foods such as potatoes, rice, bulgur, or legumes can make the meal more suitable after demanding training.
It depends on the portion, added oil, sauces, and side dishes; plainly baked chicken is not automatically heavy. People prone to reflux or indigestion may do better with a moderate portion and less spicy or fatty seasoning.
Refrigerate it promptly in a shallow, covered container rather than leaving it at room temperature for long. Eat it within 3–4 days and reheat until it is hot throughout.
Yes, cooked chicken can be frozen in an airtight container or freezer bag. Divide it into portions, cool it promptly, thaw it in the refrigerator, and avoid repeatedly refreezing thawed chicken.
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Nutrition data compiled from USDA FoodData Central and scientific sources.