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Lean protein source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
151
KCAL / 100G
Carbs
0g
· 0%
Protein
30.2g
· 81%
Fat
3.2g
· 19%
Fiber
0g
Vitamins
B3
10.4mg · 65% DV
B6
0.45mg · 26% DV
Biotin
6µg · 20% DV
B5
0.8mg · 16% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Zinc
2mg · 18% 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
0.9g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
Cook them at a gentle simmer rather than a hard boil, and stop once they are just done. Letting the chicken rest briefly in some of the cooking liquid can also help retain moisture.
Cooked chicken usually keeps for 3 to 4 days in a sealed container in the refrigerator. If it has been left at room temperature for too long, it is safer to discard it.
Yes, they freeze well when portioned and stored in airtight containers or freezer bags. For best texture and safety, thaw and use rather than refreezing repeatedly.
Yes, they are commonly used after training because they provide a lot of protein with very little fat. Pairing them with a carbohydrate source and vegetables can make the meal more balanced.
Yes, eating boiled chicken at night is generally fine. The main issue is meal size and comfort, since very large late meals may feel heavy for some people.
Both can be nutritious, but boiling avoids added fat and reduces the risk of charring. Grilled chicken can still be a good choice, as long as it is not heavily burned.
They pair well with salads, soups, rice, potatoes, legumes, and cooked vegetables. Because the flavor is mild, they also work well with yogurt-based, herby, or brothy dishes.
Yes, if it was prepared hygienically, the cooking liquid can be used in soups, sauces, or grains. Just keep in mind any salt, fat, or seasonings already added.
The most common reason is overcooking. Too much heat or too much time tightens the muscle proteins and makes the texture firm and chewy.
People with chicken allergies should avoid them, and anyone with a weakened immune system should be extra careful about storage and reheating. Those on medically supervised high-protein restrictions may also need to watch portion size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.