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High-protein oven-roasted chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
239
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 47%
Fat
13.6g
· 53%
Fiber
0g
Vitamins
B3
10.4mg · 65% DV
B5
1.3mg · 26% DV
B6
0.45mg · 26% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
223mg · 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
3.8g
MONOUNSATURATED
5.6g
POLYUNSATURATED
2.9g
Omega 6:3 ratio 32.5:1
Above the ideal 4:1 (32.5:1).
Add a small splash of water or chicken stock and reheat it covered over low to medium heat. If using a microwave, heat in short intervals to reduce toughness.
When refrigerated within two hours of cooking in a sealed container, roast chicken should generally be eaten within 3 to 4 days. Discard it if it develops an off smell, sticky texture, or unusual colour.
Yes. Freeze it in portions in an airtight container or freezer bag, ideally with the meat removed from the bone. Thaw it in the refrigerator and reheat it only once for the best texture and food safety.
Its protein content makes roast chicken particularly useful after training as part of a meal that supports muscle repair. Before exercise, pair it with a carbohydrate food such as rice, potatoes, or bread for more readily available energy.
Pair it with vegetables, salad, beans, or whole grains to add fibre and a wider range of plant nutrients. Keeping rich sauces and large amounts of skin modest can make the meal feel more balanced.
No, removing the skin is not essential, but a substantial share of the chicken's fat is in or directly under the skin. Leaving it off can be useful when you want a lighter meal.
Roasting creates browned, more intense flavours, while boiling produces a softer and plainer result. The amount of skin, added fat, and sauce often matters more nutritionally than the cooking method alone.
Yes, but a large or fatty serving close to bedtime may worsen indigestion or reflux for some people. A smaller portion, especially without much skin or rich sauce, is often more comfortable.
This claim is misleading. Food-producing chickens are subject to residue controls and required withdrawal periods; safe handling, thorough cooking, and proper refrigeration are the more relevant safety concerns.
People with a chicken allergy should avoid it. Those managing high blood pressure may need to watch salty marinades or ready-seasoned versions, while people on medically prescribed protein restrictions should ask their healthcare professional about portion size.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.