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Protein-rich, low carb, oven-baked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0.2g
· 0%
Protein
22.5g
· 49%
Fat
10.2g
· 51%
Fiber
0g
Vitamins
B3
5.2mg · 33% DV
B12
0.7µg · 29% DV
B6
0.45mg · 26% DV
B5
1.1mg · 22% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
180mg · 26% DV
Zinc
2mg · 18% DV
Potassium ⭐
260mg · 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
2.7g
MONOUNSATURATED
4.2g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 17.1:1
Above the ideal 4:1 (17.1:1).
The usual causes are overcooking and heat that is too high for too long. A light marinade, keeping the skin on during baking, and resting it before serving all help retain moisture.
Yes, it can be, because it provides plenty of protein and very little carbohydrate. After training, pairing it with a carb source like rice, potatoes, or bread may support recovery better than eating it alone.
It goes well with roasted vegetables, salads, yogurt-based sides, and whole grains. These combinations make the meal more balanced and usually more filling.
Drumstick meat is usually juicier and more flavorful because it naturally contains more fat. Chicken breast is leaner and milder, so it suits people who want a lighter texture and taste.
Yes. The skin adds flavor and crispness, but it also increases the fat content of the meal, so removing it after cooking is an easy way to make the portion lighter.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it out at room temperature for long periods increases food safety risk.
Yes, it freezes well. Portioning it first and storing it in airtight packaging helps preserve texture and makes reheating easier.
Using a food thermometer is the most reliable method. Without one, check that the meat near the bone is no longer pink and that the juices run clear, not red or cloudy.
You can, but relying on one protein source alone is not ideal. Rotating it with fish, eggs, legumes, and other meats supports a more varied nutrient intake.
A common myth is that dark meat is automatically unhealthy. In reality, the cooking method, portion size, and what you eat with it matter just as much as the cut itself.
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.