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A light, protein-rich dish of boiled chicken and leeks.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Boiled Chicken with Leeks (250 g) has 280 calories. That works out to 112 calories per 100 g. It contains 6.3 g of carbs, 40 g of protein, 9.3 g of fat and 1.3 g of fiber. Its 13 mg of B3 covers 81% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
280
KCAL / 250G
Carbs
6.3g
· 2% DV
Protein
40g
· 80% DV
Fat
9.3g
· 12% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 60% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 280 kcal | |
| Total fat | 9.3 g | 12% |
| Saturated fat | 2.5 g | 13% |
| Trans fat | 0.05 g | |
| Sodium | 113 mg | 5% |
| Total carbohydrate | 6.3 g | 2% |
| Fiber | 1.3 g | 5% |
| Protein | 40 g | 80% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 280 kcal |
| 1 ounce (medium) | 28.4 g | 32 kcal |
| 100 g | 100 g | 112 kcal |
| 1 piece (medium) | 120 g | 134 kcal |
| 1 serving (small) | 180 g | 202 kcal |
| 1 cup (medium) | 240 g | 269 kcal |
| 1 cup (large) | 300 g | 336 kcal |
| 1 serving (large) | 350 g | 392 kcal |
Calculated from 112 calories per 100 g.
To make boiled chicken with leeks, simmer chicken in water or stock until nearly tender, skimming the surface as needed. Add cleaned, sliced leeks toward the end so they soften without falling apart.
Bone-in thighs or drumsticks give boiled chicken with leeks a richer broth, while breast meat makes a leaner result. If using breast, remove it as soon as it is cooked through to keep it from drying out.
No, you generally do not need to cook the leeks first for boiled chicken with leeks. Simmer the chicken first, then add well-rinsed, sliced leeks near the end so they keep some shape and do not overcook.
Trim the root and tough dark-green tops, then slice the leeks lengthwise or into rings and rinse thoroughly under running water. Soil often hides between the layers, so separate them while washing before adding them to the chicken.
Bay leaf, black pepper, parsley, and thyme all complement boiled chicken with leeks without overpowering its mild flavor. Add sturdy herbs to the simmering liquid and finish with fresh parsley or a little lemon if desired.
Yes, the cooking liquid from boiled chicken with leeks can be used as a light stock for soup, grains, or sauces. Strain it first, and chill it promptly if you are not using it right away.
Serve boiled chicken with leeks with crusty bread, potatoes, rice, or another grain to make the meal more substantial. A crisp green salad or a sharp vinaigrette pairs well with the dish’s gentle, savory flavor.
Store boiled chicken with leeks in a covered container in the refrigerator and eat it within 3–4 days. Cool leftovers promptly, and reheat only the portion you plan to serve until it is steaming hot throughout.
Yes, boiled chicken with leeks can be frozen in airtight, portion-sized containers. The leeks may soften further after thawing, so the dish works especially well reheated as a soup or served over rice.
Yes, a slow cooker works for boiled chicken with leeks: cook the chicken with broth and seasonings first, then add the sliced leeks toward the end. This keeps them from becoming overly soft during the long cook.
Vitamins
B3
13mg · 81% DV
B6
0.95mg · 56% DV
B5
1.88mg · 38% DV
B12
0.75µg · 31% DV
Minerals
Phosphorus
388mg · 55% DV
Selenium
28µg · 51% DV
Zinc
2.75mg · 25% DV
Potassium ⭐
588mg · 17% DV
Sodium
113mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 280 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled Chicken with Leeks is a gently simmered dish of chicken and leeks, often cooked with water or stock until the meat is tender and the leeks soften into the broth. It is more of a comforting home-cooked meal than a single fixed recipe, and seasonings vary. Serve it hot as a light main, with rice, potatoes or crusty bread to soak up the savoury, mildly sweet cooking liquid; a squeeze of lemon works well, too. The chicken makes it a protein-rich choice, with 16 g of protein per 100 g. For a lighter bowl, remove the skin and skim excess fat from the broth before serving.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.5g
MONOUNSATURATED
3.25g
POLYUNSATURATED
2.13g
Omega 6:3 ratio 18.8:1
Above the ideal 4:1 (18.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.