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Chicken thigh & breast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
0g
· 0%
Protein
21.7g
· 65%
Fat
5.3g
· 35%
Fiber
0g
Vitamins
B3
7.5mg · 47% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
190mg · 27% 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 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
1.5g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Thigh is usually juicier and more forgiving, while breast is leaner and can dry out faster. Breast tends to do better with shorter cooking, whereas thigh handles slightly longer cooking well.
Overcooking is the main reason it dries out. Cook it only until done, let it rest briefly, and consider marinating to help retain moisture.
Both provide high-quality protein. Breast is often chosen for a lighter meal, while thigh may feel more satisfying because of its richer texture and slightly higher fat content.
No. Washing raw chicken can spread bacteria through splashing, so safe handling and thorough cooking are better food-safety practices.
Usually no; marinating mainly affects flavor and texture. The main nutritional change comes from what is added in the marinade, such as oil, sugar, or salty sauces.
Cooked chicken typically keeps for 3 to 4 days in a sealed container in the refrigerator. If the smell, texture, or appearance changes, it should be discarded.
Yes, both raw and cooked chicken freeze well. Portioning and wrapping tightly help preserve quality, and thawing in the fridge is the safest method.
Vegetables add volume and variety, and a carbohydrate source like rice or potatoes can make the meal more complete. This is especially useful if you want a more filling post-exercise plate.
Not inherently, but relying on one protein source all the time can limit dietary variety. Rotating with fish, eggs, legumes, and other whole foods is usually a better long-term habit.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful with raw or undercooked chicken. Avoiding cross-contamination and cooking it thoroughly matter most.
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Nutrition data compiled from USDA FoodData Central and scientific sources.