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Lean protein, B vitamins, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
Biotin
7µg · 23% DV
B5
1mg · 20% DV
Minerals
Selenium
17µg · 31% 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 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Grilling, baking, poaching, or pan-cooking with little added fat are usually the most balanced options. Very high heat for too long can dry the meat out and create burnt flavors on the surface.
Overcooking is the most common reason. Small pieces cook quickly, so leaving them on high heat for too long can make them lose moisture fast.
Yes, marinating can improve flavor and help the meat feel more tender. Simple marinades with yogurt, lemon, olive oil, or spices work especially well for small pieces.
It will usually keep for 3 to 4 days in an airtight container in the refrigerator. Leaving it at room temperature for long periods increases food safety risk.
Yes, as long as it is cooled properly and stored in a sealed container or freezer bag. The texture may change slightly after thawing, but it is still usable if handled safely.
Because it is high in protein, chicken is often more useful after training as part of a recovery meal. Before exercise, it may be easier to pair it with a simple carbohydrate source rather than eat it alone.
Chicken works well with vegetables, whole grains, legumes, or potatoes. That combination adds fiber and a broader range of nutrients instead of making the meal protein-only.
Not necessarily, but variety still matters in a healthy diet. Rotating chicken with other protein sources and plenty of plant foods gives a better overall nutrient mix.
Many people find chicken feels lighter because it is often used in simpler, less fatty meals. Still, the cooking method, added fat, and portion size can change that a lot.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful to avoid undercooked chicken. Preventing cross-contamination in the kitchen is just as important as cooking it thoroughly.
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Nutrition data compiled from USDA FoodData Central and scientific sources.