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Cooked chicken with bone is rich in protein and minerals.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
0g
· 0%
Protein
21.5g
· 51%
Fat
9g
· 49%
Fiber
0g
Vitamins
B3
7.5mg · 47% DV
B6
0.5mg · 29% DV
B5
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
170mg · 24% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% 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
2.5g
MONOUNSATURATED
3.5g
POLYUNSATURATED
2g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature for too long increases the risk of spoilage.
Yes, it freezes well. Portioning it first and wrapping it tightly helps protect texture and flavor, and it is safer not to refreeze it after thawing.
The bone and surrounding connective tissue can add depth of flavor during cooking. This is especially noticeable in roasting, braising, and simmered dishes.
It can be, because it provides protein for recovery. Since it contains no carbs, pairing it with foods like rice, potatoes, or bread may make the meal more balanced after training.
Yes, for most people it is fine. A simpler preparation is often easier to tolerate late in the evening than heavily fried or very rich versions.
Boneless chicken is usually easier to portion and eat. Bone-in chicken often has better flavor, but you need to account for the bone when estimating how much edible meat you are getting.
It pairs well with vegetables, salads, yogurt-based sides, and whole grains. That helps round out the meal, especially because chicken itself provides no fiber.
Yes, as long as it is reheated thoroughly after proper storage. Repeated cooling and reheating can reduce quality and is not ideal for food safety.
No, not always. Meat close to the bone can stay slightly pink even when fully cooked, so color alone is not a reliable safety check.
Young children, older adults, and fast eaters should watch for small bone fragments. People limiting sodium should also be cautious if the chicken was prepared with salty seasoning or sauces.
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.