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High protein, healthy fats, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0.2g
· 1%
Protein
22.5g
· 58%
Fat
7.2g
· 41%
Fiber
0g
Vitamins
B3
8.9mg · 56% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
B2
0.13mg · 10% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Zinc
1mg · 9% DV
Potassium ⭐
250mg · 7% 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
1.7g
MONOUNSATURATED
3.9g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
Usually yes; when cooked over moderate heat for a short time, it keeps the meat tender without making it greasy. The main issue is overheating it, which can dry the chicken out and overly brown the surface.
Cut the pieces evenly, preheat the pan, and avoid overcrowding so the chicken sears instead of steams. Letting it rest briefly after cooking also helps retain juices.
Cooked chicken generally keeps for 3 to 4 days in the refrigerator. Cool it promptly, store it in a sealed container, and reheat it thoroughly before eating.
Yes, cooked chicken freezes well if packed tightly to limit air exposure. For best texture, thaw it in the fridge and reheat only the portion you plan to eat.
Yes, its protein content makes it a practical post-training option. Pairing it with a carbohydrate source such as rice, potatoes, or bread can make the meal more recovery-friendly.
No, eating chicken at night does not automatically lead to weight gain. Overall daily intake, portion size, and what you eat with it matter far more than the clock.
It goes well with vegetables, salads, yogurt-based sides, legumes, and grains. These combinations can make the meal more filling and nutritionally balanced.
For many people, plainly cooked chicken feels lighter and is easier to include in everyday meals than red meat. The real difference depends on the cut, added fat, and portion size.
Sometimes chicken near the bone or in certain cuts can keep a faint pink tint even when cooked. Even so, food safety matters most, so it should be fully cooked before serving.
People with weakened immunity should be extra cautious about undercooked chicken because of the higher food safety risk. Those watching sodium intake should also check marinades and seasoning, since added salt can be substantial.
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.