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Source of protein and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
17.2g
· 52%
Protein
9.1g
· 27%
Fat
3.1g
· 21%
Fiber
2g
Vitamins
B3
4.1mg · 26% DV
B6
0.36mg · 21% DV
B5
0.56mg · 11% DV
B1
0.1mg · 8% DV
Minerals
Phosphorus
137mg · 20% DV
Selenium
10.4µg · 19% DV
Potassium ⭐
356mg · 10% DV
Zinc
1mg · 9% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.75g
MONOUNSATURATED
1.05g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
It can become dry when the potato is overbaked or the chicken is held over high heat for too long. Keep the chicken moist and mash the potato flesh with a small amount of yogurt, olive oil, or warm milk for a softer filling.
Yes. Prepare the cooked chicken filling and baked potatoes separately, refrigerate them in covered containers, and assemble close to serving time to prevent the potato from becoming watery and the chicken from drying out.
When cooled promptly and stored in a sealed container, it should generally be eaten within 3 to 4 days. Reheat until hot throughout, and discard food that has been left at room temperature for an extended period.
The cooked chicken filling freezes well, but baked potato can become watery or grainy after thawing. For the best texture, freeze the chicken filling and bake fresh potatoes on the day you serve it.
It can work well after exercise because it combines carbohydrate-rich potato with protein from chicken. Before training, choose a smaller, less fatty serving if a large meal tends to feel heavy in your stomach.
A large leafy salad with lemon, rocket, or a yogurt-based vegetable salad pairs well. Vegetables add volume and variety, while lemon can support the absorption of iron from the meal.
Chicken breast has a milder, lighter texture, while thigh meat is usually juicier and more flavorful. If using thigh, removing the skin and excess visible fat helps keep the filling from becoming overly rich.
Not automatically. Both are nutritious starchy vegetables, and the better choice depends on your preferences, the rest of the recipe, and portion size rather than the potato type alone.
The risk rises if chicken is undercooked or if the finished dish sits at room temperature for too long. Avoid cross-contamination from raw chicken, cook it thoroughly, and refrigerate leftovers promptly.
A homemade version with plenty of vegetables and moderate sauces can be a balanced lunch from time to time. For a more varied diet, rotate it with meals based on fish, eggs, legumes, and different vegetables.
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Nutrition data compiled from USDA FoodData Central and scientific sources.