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Rich in protein and iron, juicy and flavorful
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
0g
· 0%
Protein
18g
· 42%
Fat
11g
· 58%
Fiber
0g
Vitamins
B3
5mg · 31% DV
B6
0.5mg · 29% DV
B5
1mg · 20% DV
B12
0.4µg · 17% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
180mg · 26% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% 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
3g
MONOUNSATURATED
4.5g
POLYUNSATURATED
2g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
It depends on your goal. Skin helps protect the meat and keep it juicier during cooking, while removing it can make the finished dish feel lighter.
Overcooking is the main reason. Using moderate to high heat carefully, cooking until just done, and letting it rest can help retain moisture.
It does not have to be, but marinating can improve flavor and tenderness. Yogurt, lemon, garlic, and spices work especially well for roasting or grilling.
The protein does not disappear; cooking mainly changes its structure. With long boiling, some flavor compounds and water-soluble components may move into the cooking liquid.
Yes, it can fit well into a post-workout meal because it provides protein. Pairing it with a carbohydrate source like rice or potatoes can make the meal more balanced.
It pairs well with roasted vegetables, rice, potatoes, grains, and fresh salads. Acidic sides such as lemony greens or pickled vegetables can balance its richer taste.
Many people find the leg and thigh section more flavorful and juicy because it naturally contains more fat than breast meat. Chicken breast is often chosen for a milder taste and leaner texture.
Raw chicken should be kept very cold and used promptly. Once cooked, it usually keeps for a few days in a sealed container; discard it if it develops an off smell or slimy texture.
Yes, both raw and cooked portions freeze well. Wrapping tightly and freezing in meal-sized portions helps preserve quality and makes thawing easier.
Everyone should handle raw chicken carefully because of food safety risks, but pregnant people, older adults, and those with weakened immunity should be especially cautious and eat it fully cooked. Very salty sauces or deep-frying may also make it less suitable for some people.
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Nutrition data compiled from USDA FoodData Central and scientific sources.