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High protein, low fat, rich in B vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
167
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 55%
Fat
8.1g
· 45%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.5mg · 29% DV
B5
0.9mg · 18% DV
Biotin
4µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
180mg · 26% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
2.3g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
Use a thermometer and stop cooking once the meat is safely done, because chicken breast dries out quickly when overcooked. Letting it rest for a few minutes after cooking also helps retain juices.
Yes, a marinade can improve flavor and make the texture feel more tender, especially with ingredients like yogurt, lemon, oil, and spices. It does not make chicken safer, though, so proper cooking is still essential.
Raw chicken is quite perishable and should be cooked soon after purchase. Cooked chicken usually keeps for a few days in an airtight container if refrigerated promptly.
Yes, both raw and cooked chicken freeze well. For best quality, divide it into portions, wrap it tightly, and thaw it in the refrigerator rather than on the counter.
No, washing raw chicken is not recommended. It can spread bacteria around the sink and kitchen surfaces, while proper cooking and cleaning are the safer approach.
Yes, its high protein content makes it a common post-workout choice. Pairing it with vegetables and a carbohydrate source such as rice or potatoes can make the meal more balanced.
Not by itself. Weight gain depends more on your total intake, portion size, and what else you eat with it than on the clock.
It depends on your goal. Chicken is often chosen as a lighter, versatile protein, while red meat may offer advantages for nutrients like iron and vitamin B12, so the better option depends on the rest of your diet.
Dark meat cuts such as thighs and drumsticks usually stay juicier than breast meat. Breast is leaner and cooks faster, so it is easier to overcook.
Pregnant people, young children, older adults, and anyone with a weakened immune system should avoid undercooked chicken. Anyone watching sodium should also be mindful if the chicken is prepared with salty sauces or seasonings.
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.