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High protein, near-zero carb, rich in B vitamins and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
215
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 51%
Fat
11.5g
· 49%
Fiber
0g
Vitamins
B3
6.8mg · 43% DV
B5
1.1mg · 22% DV
B6
0.34mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% 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
3.1g
MONOUNSATURATED
4.6g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 18.9:1
Above the ideal 4:1 (18.9:1).
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. If it sat at room temperature for too long, it is safer to discard it.
Yes, it freezes well. Portioning it and wrapping it tightly helps preserve texture and flavor, and it should not be refrozen after thawing.
No. Chicken near the bone can stay slightly pink even when fully cooked, so color alone is not a reliable safety check.
Thigh meat naturally contains more fat and connective tissue than breast. That makes it more forgiving during cooking and often gives it a richer, juicier texture.
Yes, its high protein content makes it a practical post-training option. Pairing it with vegetables and, if needed, a carbohydrate source can make the meal more balanced.
That depends more on portion size and cooking method than on the food itself. Fried versions or heavy sauces may feel richer, while simply cooked chicken is often easier to tolerate.
It works well with roasted vegetables, salads, yogurt-based sides, rice, or potatoes. Adding fiber-rich vegetables can make the meal more filling and balanced.
Reheat it gently with a splash of water, broth, or its own juices, ideally covered. High heat for too long can make the meat tough and dry.
People with chewing or swallowing difficulties should be cautious because of bones and small fragments. Those watching sodium intake should also check how it was seasoned or marinated.
Usually yes. Bone and surrounding tissues can contribute a deeper flavor and help the meat stay moist during cooking.
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Nutrition data compiled from USDA FoodData Central and scientific sources.