Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍗
High protein, low fat, boiled, skinless
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
0g
· 0%
Protein
24.5g
· 72%
Fat
4.2g
· 28%
Fiber
0g
Vitamins
B3
5.1mg · 32% DV
B6
0.38mg · 22% DV
B5
0.9mg · 18% DV
Biotin
4.5µg · 15% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
260mg · 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
1.1g
MONOUNSATURATED
1.5g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
Overcooking is the most common reason. Simmering gently rather than boiling aggressively and letting the meat rest briefly in the cooking liquid helps it stay juicier.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it freezes well when portioned and wrapped tightly. For best quality, thaw it in the fridge and reheat only what you plan to eat.
Yes, it provides high-quality protein, which makes it useful after training. Pairing it with a carbohydrate source such as rice, potatoes, or bread can make the meal more recovery-friendly.
Usually yes, especially since it is often lighter than fried chicken. Portion size and rich sides matter, though, because very large meals close to bedtime may feel heavy for some people.
Vegetables, whole grains, or legumes are practical pairings. They add fiber and variety, which can make the meal more filling and nutritionally balanced.
Chicken leg meat is often preferred for its juicier texture and stronger flavor, while breast is usually milder. The better choice depends on your recipe, taste, and texture preference.
Yes, it can be used in soups, rice dishes, or sauces if it was prepared and stored safely. If you salted the water heavily, adjust seasoning in the final dish.
Yes, as long as it was refrigerated promptly after cooking. Reheat it until fully hot throughout, and avoid repeated cooling and reheating cycles.
People with weakened immunity, pregnant women, older adults, and young children should be especially careful to avoid undercooked poultry. Anyone on a medically prescribed protein-restricted diet should also check with a clinician.
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Nutrition data compiled from USDA FoodData Central and scientific sources.