Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍗
High-protein source of B vitamins and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
189
KCAL / 100G
Carbs
0g
· 0%
Protein
28.9g
· 63%
Fat
7.4g
· 37%
Fiber
0g
Vitamins
B3
10.4mg · 65% DV
B6
0.48mg · 28% DV
B5
1.05mg · 21% DV
Biotin
4.5µg · 15% DV
Minerals
Selenium
24.5µg · 45% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
256mg · 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
2.05g
MONOUNSATURATED
2.89g
POLYUNSATURATED
1.63g
Omega 6:3 ratio 17.4:1
Above the ideal 4:1 (17.4:1).
If refrigerated within two hours of cooking, cooked poultry generally keeps for 3 to 4 days in a sealed container. It is safest to discard it after that period even if it still looks and smells normal.
Yes, it can be frozen in airtight, meal-sized portions. Thaw it in the refrigerator rather than at room temperature, and avoid refreezing poultry that has been thawed.
Reheat it until it is steaming hot throughout, without leaving cold spots. To limit drying, warm it covered with a small splash of water, stock, or sauce.
This usually happens when it is cooked too long or at excessively high heat. Avoid overcooking, let the meat rest, and use moist cooking methods for breast meat.
Thigh meat usually stays juicier and has a richer flavor because it naturally contains more fat. Breast meat has a milder taste and needs more careful cooking to prevent dryness.
Vegetables, salads, legumes, whole grains, and yogurt-based sauces can make a balanced meal with poultry. Vitamin C-rich foods such as peppers, leafy greens, or lemon can also support absorption of iron from the meal.
It can be a practical post-workout food because its protein supports muscle repair. Before training, allow enough time for digestion and consider pairing it with a carbohydrate food if you need readily available exercise fuel.
Eating chicken at night is not inherently unhealthy; the overall portion and your digestive comfort matter more. Very large meals or rich sauces late in the evening may worsen reflux for some people.
No. Washing raw poultry is not recommended because it can spread bacteria around the kitchen; thorough cooking is what makes it safe. Cooked poultry does not need washing either and should simply be reheated properly.
People following medically prescribed protein or phosphorus restrictions, such as some people with kidney disease, should discuss portions with their healthcare professional. Those with poultry allergy and people with weakened immune systems should be especially careful about thorough cooking and safe storage.
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Nutrition data compiled from USDA FoodData Central and scientific sources.