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High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
30.8g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% 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
1.3g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
Cooking it too long or at a hard boil tightens the muscle fibers and pushes out moisture. Gentle simmering until fully cooked, followed by a short rest in the cooking liquid, helps keep it tender.
Simmer it with onion, garlic, bay leaf, peppercorns, lemon peel, or herb stems for more flavor. Shredding the cooked chicken and mixing it with a little broth, lemon juice, or a yogurt-based sauce can also prevent blandness.
It works well with vegetables, beans, grains, potatoes, salads, and yogurt-based sauces. Pairing it with a carbohydrate source can make it a more satisfying meal, especially around active days.
It is a convenient post-workout food because it provides protein for muscle repair. Before training, keep the meal relatively light and allow enough time to digest, particularly if you are sensitive to a large protein-heavy meal.
Yes; eating chicken at night does not inherently cause weight gain. People prone to reflux or indigestion may be more comfortable with a moderate portion and mild seasonings rather than a large, rich meal.
Refrigerate it in a covered container within two hours of cooking and use it within 3 to 4 days. Discard it if it develops an off smell, slimy surface, or unusual color.
Yes, freeze it in meal-sized airtight portions for easier use later. Thaw it in the refrigerator rather than on the counter, and avoid refreezing chicken that has already been thawed.
Boiling does not remove the chicken's protein, although some soluble compounds can move into the cooking liquid. Using the broth in soup, rice, or sauce helps retain what has leached into the water.
The broth can be used in soups, sauces, or grains if the chicken was cooked thoroughly and the ingredients were handled safely. Chill it promptly if storing it, and remove the solidified fat after cooling if desired.
Anyone with a chicken allergy should avoid it. People following medically prescribed protein or phosphorus restrictions, such as some individuals with kidney disease, should seek personalized advice from 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.