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High-protein, higher-fat baked chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
239
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 47%
Fat
13.6g
· 53%
Fiber
0g
Vitamins
B3
8.7mg · 54% DV
B6
0.45mg · 26% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% 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
3.7g
MONOUNSATURATED
5.4g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Overbaking dries the meat even when the cut is fatty. Patting the skin dry before cooking and letting the chicken rest before cutting helps the skin crisp and the juices stay in the meat.
Usually not much, because fattier cuts render their own fat as they cook. A small amount can help spices stick or improve browning, but too much can make the dish greasy.
It can work well because it provides plenty of protein. For a more balanced recovery meal, pair it with an easy-to-digest carbohydrate source and some vegetables.
Eating it at night does not automatically cause weight gain; overall intake and portion size matter more. That said, a fattier meal may feel heavier late in the evening for some people.
Fatty baked chicken is usually juicier and more flavorful, while chicken breast is leaner but easier to dry out. The better choice depends on your taste, recipe, and eating goals.
Yes, especially for flavor. Marinades with yogurt, lemon, garlic, or spices can improve taste, and salt-based marinades can help the meat season more evenly.
If cooled promptly and stored in a sealed container, it is best eaten within 3 to 4 days. Leaving it out at room temperature too long increases food safety risk.
Yes, it freezes well if packed in airtight portions. For the best texture, thaw it safely and reheat gently rather than repeatedly freezing and thawing it.
Vegetables or salad add volume and contrast to the richness. If you want a more filling plate, add a side such as potatoes, rice, or another carbohydrate source.
People who struggle with high-fat meals, reflux, or gallbladder issues may find it harder to digest. Choosing smaller portions or less skin can make it easier to tolerate.
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.