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High protein, moderate fat, source of B vitamins and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
0g
· 0%
Protein
24g
· 57%
Fat
8.2g
· 43%
Fiber
0g
Vitamins
B3
5.5mg · 34% DV
B6
0.5mg · 29% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% 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
2.2g
MONOUNSATURATED
3.2g
POLYUNSATURATED
2g
Omega 6:3 ratio 21.3:1
Above the ideal 4:1 (21.3:1).
Yes. Chicken thigh generally stays juicier and more tender than breast because it naturally contains a bit more fat, so it is often less prone to drying out.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature for long periods increases food safety risk.
Yes, it freezes well when portioned and wrapped tightly or stored in an airtight container. After thawing, it is better to eat it soon rather than refreezing it.
Reheat it gently over low to medium heat with a splash of water, stock, or sauce. If using a microwave, covering it helps retain moisture.
Yes, its protein makes it a practical post-workout option. Pairing it with a carbohydrate source such as rice, potatoes, or bread can make the meal more balanced for recovery.
That depends more on portion size and how it is prepared than on the food itself. A simply cooked portion is usually easier to tolerate at dinner than a heavily fried or rich version.
It works well with vegetables, salads, yogurt-based sides, rice, bulgur, or potatoes. Adding high-fibre sides can make the meal more filling and balanced.
No. A slight pink tint can sometimes come from pigments, marinades, or cooking conditions, so color alone is not a reliable safety check.
No, washing raw chicken is not recommended. It can spread bacteria around the sink and kitchen surfaces, while proper cooking and cleaning are the safer approach.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful with undercooked or improperly stored chicken. For them, safe cooking, chilling, and reheating matter even more.
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Nutrition data compiled from USDA FoodData Central and scientific sources.