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High protein, skinless, baked
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
0.42mg · 25% 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
4.3g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 16.1:1
Above the ideal 4:1 (16.1:1).
Overcooking is the most common reason. Taking it out once it reaches a safe internal temperature and letting it rest briefly helps retain more moisture.
Not necessarily, but it can help. A short marinade with yogurt, lemon, olive oil, or spices can improve flavor and make the meat seem more tender.
Usually yes, because it provides plenty of protein without carbohydrates. It is often paired with rice, potatoes, or vegetables after training depending on your energy needs.
Yes. Its protein-focused profile does not create a big sugar load on its own, though very large portions late at night may feel heavy for some people.
It goes well with roasted vegetables, salads, rice, potatoes, grains, and yogurt-based sauces. Adding a carbohydrate side makes the meal more filling, while vegetables keep it lighter.
Many people find thigh meat juicier and richer in flavor because it naturally contains more fat. Chicken breast is usually milder and can dry out faster if overcooked.
It will usually keep for 3 to 4 days in an airtight container in the refrigerator. Reheat it thoroughly before eating.
Yes, cooked chicken thigh freezes well. Freezing it in portions and wrapping it tightly helps preserve texture and makes later use easier.
No, not always. Marinades, oven cooking, or meat near the bone can leave a pink tint, so internal temperature is a better safety check than color alone.
People using salty sauces may need to watch sodium intake, and very rich side dishes may bother those with sensitive digestion. Proper handling and thorough cooking matter for everyone because raw chicken can carry harmful bacteria.
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Nutrition data compiled from USDA FoodData Central and scientific sources.