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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 51%
Fat
10.9g
· 49%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.44mg · 26% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
280mg · 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
2.9g
MONOUNSATURATED
4.4g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
The most common reason is overcooking. Chicken thigh is more forgiving than breast, but without the skin the surface can lose moisture faster, so marinating and resting after cooking help.
It is not required, but marinating can improve flavor and help reduce surface dryness. Yogurt, lemon, olive oil, and spices are all common options.
Cooked chicken thigh generally keeps for 3 to 4 days in the refrigerator. Store it in a sealed container and avoid leaving it at room temperature for long periods.
Yes, it freezes well. Freezing it in portions is practical, and gentle reheating helps keep it from drying out.
Yes, its high protein content makes it a solid post-workout option. Since it has no carbs, pairing it with rice, potatoes, or bread may make recovery meals more balanced.
That depends on portion size and what you eat with it. On its own or with vegetables it is often fine, while large portions or rich sauces may feel heavier.
It works well with roasted vegetables, yogurt-based sauces, grains, or potatoes. Adding a fiber-rich side can make the meal more filling and balanced.
It depends on your goal and preference. Thigh is usually juicier and more flavorful, while breast is often chosen when someone wants a leaner cut.
Not always. Color can be affected by pigments near the bone, marinades, or cooking conditions, so don’t rely on color alone; proper internal temperature is the safer check.
Anyone handling raw chicken should be careful about cross-contamination, because foodborne bacteria are the main concern. People limiting sodium should also watch out for heavily salted seasoning blends or sauces.
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.