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High-protein boiled bone-in chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 59%
Fat
8.5g
· 41%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 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
2.3g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Bones, connective tissue, and marrow add flavor to both the meat and the cooking liquid. Gentle simmering helps extract that savory depth without drying the chicken out.
If cooled promptly after cooking, it usually keeps for 3 to 4 days in the refrigerator. Storing it with a little cooking broth can help prevent it from drying out.
Yes, it freezes well if portioned and wrapped tightly. The texture may soften slightly after thawing, but it still works well in soups, rice dishes, and shredded chicken recipes.
The usual cause is overcooking or boiling too hard for too long. A gentle simmer and stopping as soon as it is cooked through help keep the meat juicier.
It can be, because it provides protein and no carbohydrates. After training, many people pair it with a carb source like rice or potatoes for more complete recovery support.
Because it is simply cooked, it is often easier to tolerate than fried chicken. That said, a large portion or eating a lot of skin may still feel heavy for some people before bed.
Yes, the broth is useful for flavor and can be used in soups or sauces. It should not automatically be assumed to be as protein-rich as the meat itself, though.
It goes well with vegetables, legumes, rice, and yogurt-based sides. These pairings can make the meal more balanced and filling.
The main difference is usually how much added fat, skin, and sauce are involved. Plain boiled chicken is often a simpler option, while roasted chicken can also fit a healthy diet when prepared lightly.
People at higher food-safety risk, such as pregnant women, older adults, and those with weakened immunity, should be especially careful about proper cooking and storage. Small bone fragments can also be a choking hazard for children or fast eaters.
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.