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High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
When refrigerated in an airtight container within two hours of cooking, it generally keeps for 3 to 4 days. Do not rely on smell alone if it has been stored longer than that.
Yes. Cool it promptly, divide it into meal-sized portions, and freeze in well-sealed containers or bags. Thaw it in the refrigerator rather than at room temperature.
Reheat it covered with a splash of water, stock, or sauce to retain moisture. Gentle, short heating is better than prolonged high heat, which can make the meat tough.
Ordinary reheating does not meaningfully remove the chicken's protein. Very long or intense heating can dry the meat and reduce some heat-sensitive vitamins, though.
Rubbery chicken is usually the result of overcooking or reheating at too high a temperature. Slice it after resting and warm it gently to help preserve a tender texture.
After exercise, chicken is a convenient protein-rich choice to include in a recovery meal. Before training, a smaller serving paired with an easy-to-digest carbohydrate can be more comfortable for many people.
Vegetables, salads, beans, whole grains, potatoes, or rice can make it into a more balanced meal. Adding a source of unsaturated fat, such as olive oil or avocado, also improves flavour and satiety.
Breast is typically milder and leaner, while thigh meat is usually juicier and more richly flavoured. Choose breast for a lighter texture or thigh when moisture and flavour matter most in a recipe.
No. Washing cooked chicken is unnecessary and can spread bacteria around the sink and work surfaces. Safe chilling, clean handling, and thorough reheating are more useful precautions.
People with a chicken allergy should avoid it. Pregnant people, young children, older adults, and anyone with a weakened immune system should be particularly strict about refrigeration, avoiding cross-contamination, and reheating leftovers until steaming hot.
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Nutrition data compiled from USDA FoodData Central and scientific sources.