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Half chicken, skin-on, rotisserie cooked, high protein and fat balance
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 43%
Fat
13.5g
· 57%
Fiber
0g
Vitamins
B3
7.5mg · 47% DV
B6
0.45mg · 26% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
180mg · 26% DV
Sodium
340mg · 15% DV
Zinc
1mg · 9% 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
3.6g
MONOUNSATURATED
5.3g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
Yes. Taking off the skin usually lowers the fat and overall energy of the meal while keeping most of the protein from the meat itself.
It can be, because it provides plenty of protein and no carbs on its own. After training, many people pair it with rice, potatoes, bread, or fruit to make recovery meals more balanced.
That depends on the portion and your digestion. A large serving, especially with the skin, may feel heavy for some people, while a smaller portion with vegetables is often easier to tolerate.
Reheat it gently at a low to medium temperature and cover it to keep moisture in. A splash of water or stock helps, especially for breast meat.
It generally keeps for 3 to 4 days when refrigerated promptly. If it has been left out at room temperature for too long, it is safer to discard it.
Yes, it freezes well if you portion it first and wrap it tightly. For best quality, thaw it in the fridge and reheat only the amount you plan to eat.
Rotisserie chicken, especially with skin, is usually juicier and more flavorful but also fattier than plain chicken breast. Chicken breast is the leaner, more neutral option.
Vegetables add volume and fiber, so salad, roasted vegetables, or cooked greens work well. If you want a fuller meal, add a carb source such as potatoes, rice, or whole grains.
It can fit into a healthy diet, but variety still matters. Rotating it with fish, eggs, legumes, and other protein sources gives a wider mix of nutrients.
People sensitive to rich or fatty foods may find the skin harder to digest. Store-bought rotisserie chicken can also be fairly salty, so those watching sodium may want to moderate portions or balance the rest of the meal accordingly.
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.