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Pot-cooked chicken Calories
High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Pot-cooked chicken Nutrition Facts
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 59%
Fat
8.5g
· 41%
Fiber
0g
Pot-cooked chicken Vitamins & Minerals
Vitamins
B3
10.8mg · 68% DV
B6
0.52mg · 31% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Magnesium
28mg · 7% DV
Pot-cooked chicken Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pot-cooked chicken Processed?
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.
Does Pot-cooked chicken Contain Allergens?
No known major allergens
Which Diets Is Pot-cooked chicken Good For?
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
Pot-cooked chicken Fat Profile
SATURATED
2.3g
MONOUNSATURATED
3.3g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Foods Similar to Pot-cooked chicken
Pot-cooked chicken — Frequently Asked Questions
How can pot-cooked chicken stay tender and juicy?
Cook it covered over low to medium heat with enough liquid to create gentle simmering rather than a vigorous boil. Chicken breast especially benefits from being removed once cooked and rested briefly instead of simmered for too long.
Why does chicken cooked in a pot turn dry or stringy?
Overcooking and high heat are the usual causes. Continuing to cook chicken after it is done tightens its muscle fibres and pushes out moisture.
Do you need to sear chicken before cooking it in a pot?
No, but searing briefly adds browned flavour and colour to the finished dish. For a lighter poached-style result, chicken can go straight into seasoned cooking liquid.
Which seasonings work well with pot-cooked chicken?
Onion, garlic, bay leaf, black pepper, thyme and sweet paprika are reliable choices. Add dried spices early for a deeper broth, while fresh herbs are best added near the end for a brighter flavour.
How long does cooked chicken keep in the fridge?
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, sticky texture or unusual discolouration.
Can pot-cooked chicken be frozen?
Yes. Cool it first, divide it into portions and freeze in airtight containers or freezer bags; thaw it in the refrigerator for the best texture and food safety.
What is the best way to reheat pot-cooked chicken?
Warm it gently in a covered pan or pot with a splash of water, stock or sauce to limit drying. Heat until it is steaming hot throughout, and avoid reheating the same portion repeatedly.
Is pot-cooked chicken a good choice after a workout?
Its protein content makes it a useful option in a post-workout meal. After demanding training, pairing it with a carbohydrate food such as rice, potatoes, bread or grains can help replenish energy stores.
Can chicken broth replace a complete meal?
Broth can be comforting and hydrating, but it is not usually a complete meal on its own. Add pieces of chicken, vegetables and, if appropriate, grains or legumes to make it more filling and balanced.
Is pot-cooked chicken safe for everyone to eat?
It is suitable for most people when handled and cooked safely, but raw chicken can spread bacteria through hands, boards and utensils. Pregnant people, older adults, young children and people with weakened immunity should be especially careful that it is cooked through.
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Nutrition data compiled from USDA FoodData Central and scientific sources.