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High in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
230
KCAL / 100G
Carbs
0.5g
· 1%
Protein
24.5g
· 43%
Fat
14.5g
· 56%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.42mg · 25% DV
B5
0.9mg · 18% DV
B12
0.35µg · 15% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
205mg · 29% DV
Zinc
2mg · 18% DV
Potassium ⭐
285mg · 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
3.5g
MONOUNSATURATED
6.2g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
It works best over fairly high heat for a short time, then rested for a few minutes before serving. Overcooking drives out moisture and can make the texture tough.
Not necessarily, but a short marinade with yogurt, lemon, garlic, or spices can improve tenderness and flavor. Leaving it too long in a very acidic marinade can make the surface texture mushy.
Both methods work well; a pan gives more control and often helps retain juiciness, while grilling adds a smokier flavor. The key is to cook it through safely without burning the outside.
Yes, its protein content makes it a practical post-workout option. Pairing it with vegetables and, if needed, a carbohydrate source can make the meal more balanced for recovery.
It depends on portion size and what you eat with it. A very large serving or rich side dishes may feel heavy for some people, while a simpler plate is often easier to tolerate.
Salad, grilled vegetables, or other fiber-rich sides are good matches. They add volume and variety, which can make the meal feel more satisfying.
Oily chicken külbastı is usually juicier, richer in flavor, and a bit more forgiving during cooking. Chicken breast is leaner and can dry out more easily if overcooked.
If cooled promptly and stored in a sealed container, it generally keeps for about 3 to 4 days in the refrigerator. Leaving cooked chicken out too long at room temperature increases food safety risk.
Yes, it can be frozen either raw or cooked. For best quality, thaw it in the fridge and avoid repeated freeze-thaw cycles.
People who need to limit overall fat or saturated fat may want to watch portion size and added cooking fat. As with all chicken, careful handling and thorough cooking matter especially for those with higher food safety risk.
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.