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Lean protein, low carb, rich in B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 7.1:1
Above the ideal 4:1 (7.1:1).
Skinless chicken has less fat, so it dries out easily if cooked too long over high heat. A short marinade, even thickness, and removing it as soon as it is done help retain moisture.
It is often more practical after training because it provides protein without being especially heavy. Before a workout, a moderate portion with easy-to-digest sides is usually more comfortable than a very large meal.
Cooked chicken usually keeps for about 3 to 4 days in the refrigerator. Cool it promptly and store it covered to maintain safety and quality.
Yes, it freezes well when cooked and portioned properly. Wrapping it tightly helps prevent freezer burn and makes reheating easier.
Pairing it with vegetables, legumes, whole grains, or yogurt makes the meal more balanced and filling. The chicken contributes protein, while the sides add fiber, volume, and a broader nutrient mix.
The biggest difference is the cooking method and the added fat from frying. Fried chicken also often includes breading, which changes both texture and overall nutrition.
It can fit into a healthy diet, but relying on one protein source every day can reduce variety. Rotating it with fish, eggs, legumes, and other minimally processed foods supports a more varied intake.
No, washing raw chicken is not recommended because it can spread bacteria around the kitchen. Safe handling and thorough cooking are more important than rinsing.
Not necessarily; overcooking is a much more common reason for toughness. In fact, light salting or a brief brine can help it stay juicier.
Pregnant people, older adults, young children, and anyone with a weakened immune system should avoid undercooked chicken. People using pre-marinated products may also want to check the ingredient list for added sodium and additives.
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Nutrition data compiled from USDA FoodData Central and scientific sources.