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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
28.9g
· 63%
Fat
7.4g
· 37%
Fiber
0g
Vitamins
B3
10.4mg · 65% DV
B6
0.52mg · 31% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24.5µg · 45% 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
2.1g
MONOUNSATURATED
2.8g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Yes, it can dry out quickly if overheated. Reheat it gently, ideally covered or with a splash of broth, to help keep the meat moist.
Cooked chicken is generally best used within 3 to 4 days when refrigerated. Store it in a sealed container to protect both safety and texture.
Yes, it freezes well if portioned first. For best quality, thaw it safely and reheat only the amount you plan to eat.
Yes, its high protein content makes it a practical post-exercise option. Pairing it with a carbohydrate source can make the meal more useful for recovery overall.
Yes, eating it at night is fine for most people. The main issue is meal size and digestion, so a moderate portion is often more comfortable late in the evening.
It pairs well with vegetables, salads, yogurt-based sides, rice, potatoes, or whole grains. These combinations can make the meal more balanced and filling.
It depends on your priority. Rotisserie chicken is convenient and protein-rich, while plain chicken breast can be easier to control for seasoning, sodium, and cooking method.
It is best described as minimally processed rather than ultra-processed. It has been cooked and often seasoned, but it is still fundamentally whole meat.
People limiting sodium should check how heavily it was seasoned, especially with store-bought versions. Anyone at higher food-safety risk should also be careful about storage time and reheating.
Not always. Bone marrow, cooking conditions, or seasoning can leave a pink tint even when the chicken is fully cooked, so color alone is not a reliable test.
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Nutrition data compiled from USDA FoodData Central and scientific sources.