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High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
1.8g
· 4%
Protein
28.5g
· 62%
Fat
6.9g
· 34%
Fiber
0g
Vitamins
B3
12.4mg · 78% DV
B6
0.58mg · 34% DV
B5
1.05mg · 21% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Sodium
320mg · 14% 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
1.8g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 15.6:1
Above the ideal 4:1 (15.6:1).
Chicken, especially breast meat, loses moisture quickly when overcooked. Cooking it over medium-high heat, checking that the thickest part is fully cooked, and resting it briefly before serving help keep it juicier.
No. Washing raw chicken can spread bacteria around the sink and nearby surfaces through splashes; thorough cooking is the safe way to deal with harmful bacteria.
Refrigerate cooked chicken in a covered container within two hours of cooking. It is generally safest to eat it within 3–4 days, and discard it if it develops an off smell, sticky texture, or unusual discoloration.
Yes, cooked chicken freezes well in an airtight container or freezer bag. Freezing individual portions makes thawing easier; thaw it in the refrigerator and reheat it thoroughly.
Grilled vegetables, a fresh salad, yogurt-based sauce, or olive-oil vegetables are balanced options. For a more filling meal, add a carbohydrate source such as bulgur, brown rice, or potatoes.
Marinades containing yogurt, lemon juice, or vinegar can help tenderize the surface of the meat. However, leaving chicken in a strongly acidic marinade for too long can make the outer layer soft or mushy.
Yes, its protein makes it a convenient option to support muscle repair and recovery. After a long or intense workout, pairing it with fruit, grains, or potatoes can also help replenish energy stores.
Eating chicken at night is not inherently harmful; portion size, your overall eating pattern, and how close the meal is to bedtime matter more. A very large, spicy, or fatty serving may trigger reflux or discomfort in some people.
Grilled chicken typically needs less added oil, while frying can increase oil absorption. Breaded fried chicken may also contain more refined carbohydrates and sodium from the coating and seasoning.
People limiting sodium should check packaged marinades, which can be high in salt. Those with weakened immune systems should be particularly careful to avoid cross-contamination from raw chicken and ensure it is cooked through.
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.