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High protein, low fat, source of vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 87%
Fat
1.5g
· 13%
Fiber
0g
Vitamins
B3
10.2mg · 64% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
200mg · 29% DV
Selenium
13µg · 24% DV
Zinc
1mg · 9% DV
Potassium ⭐
250mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.4g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Thaw it slowly in the refrigerator in a leak-proof container. Cold-water and microwave thawing are faster options, but chicken thawed this way should be cooked immediately.
No. Washing raw chicken can splash bacteria onto the sink, worktops, and nearby foods; thorough cooking, not washing, is what makes it safer to eat.
Make the pieces an even thickness, avoid excessive heat, and let the cooked chicken rest for a few minutes before slicing. Lean cuts, especially breast meat, dry out easily when overcooked.
The most reliable method is a food thermometer: the thickest part should reach at least 74°C (165°F). Colour and clear juices alone are not dependable safety tests.
It is generally best cooked within 1–2 days of purchase. Keep it sealed or in a leak-proof container on the bottom shelf to prevent drips onto other foods.
Yes. Freeze it while fresh in airtight portions to limit freezer burn and make thawing easier. It remains safe for a long time when continuously frozen, though quality is best when used within a few months.
Vegetables, beans, whole grains, or potatoes add fibre and a wider range of nutrients to chicken. Olive oil, avocado, or a yoghurt-based sauce can also add flavour and make the meal more satisfying.
Chicken is a useful post-workout meal choice because its protein supports muscle repair. Before training, allow enough time for digestion and pair it with a carbohydrate food that you tolerate well.
The idea that commercial chicken is routinely raised with growth hormones is widespread, but hormone use for this purpose is prohibited or not used in many countries. Check the product origin and local food regulations if this is a concern.
Pregnant people, young children, older adults, and people with weakened immune systems are more vulnerable to foodborne illness. Preventing cross-contamination and cooking chicken thoroughly are especially important for these groups.
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Nutrition data compiled from USDA FoodData Central and scientific sources.