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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 51%
Fat
10.9g
· 49%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.45mg · 26% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
290mg · 9% 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
2.9g
MONOUNSATURATED
4.3g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Cook them only until the thickest part reaches a safe internal temperature, then let them rest for a few minutes. Excessively high heat or overcooking drives out moisture.
The most reliable method is a food thermometer: the thickest part should reach at least 74°C (165°F). Color alone, including whether the meat looks pink, is not a dependable safety test.
Marinating is optional, but a short marinade with yogurt, lemon, herbs, spices, or olive oil can add flavor and tenderness. Do not leave chicken in a strongly acidic marinade for too long, as the texture can become mushy.
Garlic, black pepper, paprika, oregano, cumin, thyme, rosemary, and lemon all pair well with chicken thighs. Use salt thoughtfully, especially when serving the chicken with salty sauces or packaged sides.
Refrigerate them in a covered container within two hours of cooking and use them within 3 to 4 days. Chicken left at room temperature for an extended period should not be saved.
Yes. Cool them promptly, portion them into airtight containers or freezer bags, and freeze; thaw in the refrigerator rather than on the counter. Reheat until piping hot before eating.
Thigh meat is darker and naturally contains more fat than chicken breast, which helps it stay moist during cooking. Chicken breast is typically leaner but can dry out more easily.
They can fit well into a post-workout meal because they provide protein. After long or intense training, pairing them with a carbohydrate food such as rice, potatoes, bread, or grains can help replenish energy.
Broccoli, zucchini, peppers, mushrooms, carrots, and leafy salads are all practical pairings. When roasting vegetables on the same tray, avoid overcrowding so they roast instead of steaming in the chicken juices.
No. Washing raw chicken can spread bacteria around the sink and nearby kitchen surfaces through splashing; thorough cooking and careful cleaning of hands, utensils, and surfaces are safer practices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.