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High protein, higher fat, B vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
215
KCAL / 100G
Carbs
0g
· 0%
Protein
18.5g
· 35%
Fat
15.2g
· 65%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.5mg · 29% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
160mg · 23% 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
4.2g
MONOUNSATURATED
5.8g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 12.1:1
Above the ideal 4:1 (12.1:1).
Cook it over moderate heat and avoid overcooking, since high heat for too long dries the meat out. Leaving the skin on during cooking can also help retain moisture and flavor.
Yes, a marinade can improve flavor and make the texture seem more tender. Acidic marinades work well in short periods, but leaving chicken in them too long can make the surface mushy.
It can be, because it provides protein, but the higher fat content may slow digestion compared with leaner cuts. Some people prefer lean chicken after training if they want a lighter meal.
No single food causes weight gain just because you eat it at night. Overall intake, portion size, and your usual eating pattern matter more.
Vegetables, salads, legumes, or whole grains can balance the richness of fatty chicken. These sides add volume and variety so the meal feels less heavy.
Chicken skin adds fat and flavor, but calling it automatically unhealthy is too simplistic. Portion size, cooking method, and overall diet matter more than the skin alone.
If cooled promptly and stored in a sealed container, cooked chicken is generally best eaten within 3 to 4 days. Leaving it out at room temperature too long increases food safety risk.
Yes, both raw and cooked chicken can be frozen. Wrap it well to limit air exposure, and do not refreeze it after thawing.
No, washing raw chicken is not recommended because it can spread bacteria around the sink and kitchen surfaces. Proper cooking and careful cleaning are safer than rinsing.
Neither is universally better; it depends on your goal and preference. Fatty cuts are usually richer and more satisfying, while chicken breast is often chosen when someone wants a leaner option.
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.