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Skinless, boiled, high protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
184
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 61%
Fat
7.7g
· 39%
Fiber
0g
Vitamins
B3
7.4mg · 46% DV
B5
1.1mg · 22% DV
B6
0.34mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% 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
2.1g
MONOUNSATURATED
3g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
Cook it at a gentle simmer rather than a hard boil, and avoid overcooking. Letting it rest briefly in some of the cooking liquid also helps it stay moist.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving cooked chicken at room temperature for too long increases food safety risk.
Yes, it freezes well when portioned and wrapped airtight. Thaw it safely in the fridge and reheat once rather than repeatedly freezing and thawing.
Yes, its high protein content makes it a practical post-exercise option. Pairing it with a carbohydrate source like rice or potatoes can make recovery meals more balanced.
Not by itself; weight gain depends more on overall energy intake over time than on the clock. A protein-rich meal may also help some people feel fuller for longer.
Leg and thigh are often juicier and more flavorful, while breast is usually leaner. The better choice depends on your taste, texture preference, and how you plan to use it.
If it was prepared hygienically, the broth can be used in soups, rice dishes, or sauces. Straining it first is useful if there is foam or sediment.
It works well with vegetables, legumes, rice, potatoes, and yogurt-based sides. Combining it with plant foods can make the meal more filling and nutritionally varied.
The smell can be affected by freshness, storage conditions, and natural compounds released during cooking. Aromatics like onion, bay leaf, peppercorns, or lemon can soften the smell, but spoiled chicken should never be eaten.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful that it is fully cooked and stored safely. People limiting sodium should also watch how much salt or stock is used during cooking.
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.