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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0.8g
· 2%
Protein
28.5g
· 63%
Fat
7.2g
· 35%
Fiber
0g
Vitamins
B3
12.4mg · 78% DV
B6
0.62mg · 36% DV
B5
1.35mg · 27% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24.5µg · 45% DV
Phosphorus
228mg · 33% DV
Zinc
1mg · 9% DV
Potassium ⭐
320mg · 9% 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
1.9g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Use a hot pan and cook them quickly rather than slowly over low heat. Cutting the pieces evenly and letting them rest briefly after cooking also helps retain moisture.
Once cooled and refrigerated in a sealed container, they are generally best eaten within 3 to 4 days. They should not be left at room temperature for long periods.
Yes, they freeze well if portioned and stored in airtight packaging. For best quality, thaw them safely and reheat only once before eating.
Yes, a short marinade can improve flavor and make the texture seem more tender. Very acidic marinades left on too long can start to affect the surface texture in a less pleasant way.
Because they are high in protein, they are often a practical post-workout option. Before training, they usually work better as part of a lighter meal rather than with heavy, greasy sides.
They pair well with vegetables, salad, yogurt-based sides, or whole grains for a more complete plate. If you want a lower-carb meal, non-starchy vegetables are an easy match.
Chicken thigh is usually juicier and more forgiving in the pan, while breast cooks faster and has a milder flavor. The better choice depends on the texture and richness you want.
You can, but relying on one protein source all the time is not ideal for dietary variety. Rotating with fish, eggs, legumes, and other protein foods makes meals more balanced over time.
Overcooking is the most common reason. Crowding the pan can also make the chicken steam instead of sear, which often leads to a tougher texture.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful that chicken is fully cooked. Preventing cross-contamination from raw chicken is just as important as the cooking itself.
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Nutrition data compiled from USDA FoodData Central and scientific sources.