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High protein, low fat
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
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% 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
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Keep the pieces an even thickness, cook over moderate heat, and let them rest for a few minutes after grilling. Overcooking is the main reason lean chicken turns dry.
No, but a short marinade with yogurt, lemon, olive oil, garlic, and spices can improve flavor and tenderness. Avoid leaving it in a strongly acidic marinade for too long, as the surface can become mushy.
Vegetables, salad, yogurt-based sauces, or a whole-grain side make a balanced meal. After training, pairing it with potatoes, rice, or another carbohydrate food can support recovery.
It is a convenient post-workout choice because it provides protein for muscle repair. If eating it shortly before exercise, choose a smaller portion and add an easy-to-digest carbohydrate if needed.
No; eating chicken in the evening is not inherently harmful. A simply seasoned portion with vegetables is usually lighter than a large serving with rich sauces or fried sides.
When cooled promptly and stored in a sealed container, cooked chicken should generally be eaten within 3 to 4 days. Do not keep it at room temperature for extended periods.
Yes, once fully cooled, it can be frozen in an airtight container or freezer bag. Thaw it in the refrigerator and avoid repeatedly refreezing thawed chicken.
Not always, as pigments can occasionally leave cooked chicken with a faint pink color. Still, check that the thickest part is fully cooked, the juices run clear, and it has reached a safe internal temperature.
Chicken fillet has a milder flavor and tends to be leaner, while thigh meat is richer in flavor and usually stays juicier during cooking. Fillet needs more careful timing to prevent dryness.
People with a chicken allergy should avoid it. Those who have been advised to limit protein because of kidney disease should discuss appropriate portions with a clinician or dietitian.
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.