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High protein, varied fat content, B vitamins, iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 55%
Fat
8.1g
· 45%
Fiber
0g
Vitamins
B3
7.9mg · 49% DV
B6
0.5mg · 29% DV
B5
0.9mg · 18% DV
B12
0.4µg · 17% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
180mg · 26% 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 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
2.3g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
Breast meat usually cooks faster than drumsticks and wings, so cook it separately or add it later. The safest check is that the thickest part of each piece reaches an internal temperature of 75°C (165°F).
No. Washing raw chicken can spread bacteria onto the sink, counters, and nearby foods through splashing water; thorough cooking is what makes it safe.
Marinating does not automatically make chicken healthier, but it can improve tenderness and flavor. Marinades based on yogurt, lemon, garlic, herbs, and spices are generally a more balanced choice than very salty or sugary sauces.
Drumsticks and wings tend to taste juicier because they contain more connective tissue and often skin. Breast is leaner and can dry out more easily, so avoid overcooking it and let it rest before serving.
Broccoli, zucchini, peppers, onions, mushrooms, carrots, and cauliflower work well roasted alongside chicken. Cut vegetables into evenly sized pieces and ensure anything exposed to raw chicken juices is fully cooked.
Chicken is a convenient protein choice after training as part of a balanced meal. Before exercise, a lower-fat serving such as skinless breast paired with a carbohydrate food may feel easier to digest.
Cooked chicken generally keeps for 3 to 4 days when refrigerated in a covered container within two hours of cooking. Do not rely only on smell or appearance if it has been stored longer than this.
Yes, both raw and cooked chicken can be frozen in well-sealed portions. Thaw it in the refrigerator or using a microwave defrost setting, not on the kitchen counter.
Not necessarily. In regulated food systems, animals treated with antibiotics must complete a required withdrawal period before slaughter so residues remain within legal safety limits. Buying from reputable, inspected suppliers is still sensible.
Pregnant people, older adults, young children, and anyone with a weakened immune system should avoid raw or undercooked chicken because foodborne illness can be more serious for them. People following medically prescribed protein or phosphorus restrictions should also discuss portions with a clinician or dietitian.
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.