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Boiled mixed chicken cuts; high in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 59%
Fat
8.5g
· 41%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
255mg · 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
2.3g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
The usual cause is overcooking, which tightens the muscle fibers and pushes out moisture. Gentle simmering, resting before shredding, and storing it with a little cooking liquid help it stay juicier.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it freezes well when portioned and packed airtight. Thaw it in the fridge when possible and reheat it thoroughly once before eating.
Because it is high in protein, it is often more practical after training to support recovery. Before a workout, many people tolerate it better when paired with an easy-to-digest carbohydrate rather than eaten alone.
Vegetables add volume, texture, and a wider range of micronutrients. If you want a fuller meal, pair it with rice, potatoes, or another carbohydrate source, and add healthy fats like olive oil if needed.
Neither is automatically healthier in every situation, but boiling is a simple method that does not require added fat. Grilling can add flavor, though heavy charring is best avoided because burnt areas may form unwanted compounds.
Mixed chicken usually includes more than one cut, such as breast and thigh, so texture and richness vary from bite to bite. That mix often makes it taste less uniform than breast alone.
You can, but relying on one protein source all the time may reduce variety in your diet. Rotating with fish, eggs, legumes, and other meats can make your overall eating pattern more balanced.
People with weaker immune systems, older adults, pregnant women, and young children should make sure it is fully cooked and handled safely. If it was prepared in salty broth, those limiting sodium should also be mindful.
No, that is a common exaggeration. Some vitamins and minerals can move into the cooking liquid, but the chicken still retains its protein and much of its nutritional value; using the broth in soup or sauce helps keep more of that value in the meal.
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Nutrition data compiled from USDA FoodData Central and scientific sources.