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Chicken with Rice
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Chicken with Rice (200 g) has 280 calories. That works out to 140 calories per 100 g. It contains 35 g of carbs, 20.4 g of protein, 6.2 g of fat and 1 g of fiber. Its 4.6 mg of B3 covers 29% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
140
KCAL / 100G
Carbs
17.5g
· 6% DV
Protein
10.2g
· 20% DV
Fat
3.1g
· 4% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 29% · Fat 21%
Vitamins
B3
2.3mg · 14% DV
B5
0.6mg · 12% DV
B6
0.21mg · 12% DV
B1
0.08mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Sodium
180mg · 8% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.8g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
Reheat refrigerated chicken with rice until it is steaming hot throughout, and only reheat it once. Adding a small splash of water or stock and covering it helps prevent the rice and chicken from drying out.
Cooked chicken and rice should not be left at room temperature for more than two hours, and less time in hot conditions. Divide leftovers into shallow containers so they cool quickly before refrigeration.
Yes, it can be frozen in individual portions after it has cooled quickly. Thaw it in the refrigerator and avoid refreezing food that has already been thawed.
Its combination of carbohydrate and protein can make it a convenient post-workout meal. Before training, people with a sensitive stomach may prefer a smaller portion eaten with enough time to digest.
A crunchy salad, steamed vegetables, or yogurt-based vegetables add freshness and variety to the meal. Lemon, herbs, and a light vegetable side can improve flavor without relying on heavy sauces.
Chicken and rice provide a useful protein-and-carbohydrate base, but the dish may be low in vegetable variety. Adding vegetables or a side salad makes the meal more rounded.
Chicken can dry out when overcooked, while rice becomes dry as it sits and absorbs moisture. Avoid overcooking the chicken and add a little liquid when reheating.
Chicken thigh tends to stay juicier and has a richer flavor, while breast has a milder taste and can dry out more easily. The better choice depends on the texture and cooking method you prefer.
Eating it at night does not automatically cause weight gain; overall intake, portion size, and eating habits matter more. A smaller portion may be more comfortable if late meals affect your sleep or cause reflux.
Both cooked chicken and rice can support the growth of harmful microbes when they are cooled or stored improperly. Prompt cooling, refrigeration, and thorough reheating reduce that risk.
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Nutrition data compiled from USDA FoodData Central and scientific sources.