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Lean protein source, low in carbs, oven-baked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
27.5g
· 70%
Fat
5.2g
· 30%
Fiber
0g
Vitamins
B3
10.5mg · 66% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
4µg · 13% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 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
1.4g
MONOUNSATURATED
2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
The most common reason is overcooking, especially with small pieces that cook quickly. Cutting pieces to a similar size, avoiding excessive time in the oven, and letting them rest briefly after baking helps retain moisture.
Yes, marinating improves flavor and can help the surface brown more evenly. Marinades with yogurt, lemon, oil, or spices may also help the meat feel more tender.
They usually keep for about 3 to 4 days in an airtight container in the refrigerator. It is best to cool and store them promptly rather than leaving them at room temperature for long.
Yes, they freeze well when portioned and sealed properly. For best safety and texture, thaw them in the fridge and avoid refreezing after thawing.
Because they are high in protein and contain no carbs, many people find them more useful after training as part of a recovery meal. Before a workout, they are often easier to tolerate when paired with a simple carb source and not too much added fat.
On their own, they are mainly a protein food, so adding vegetables, salad, legumes, or a whole grain can make the meal more balanced. This also improves variety, fiber intake, and satiety.
Oven-baked chicken usually needs less added oil and keeps the dish simpler overall. Fried chicken is often heavier because of breading and oil absorption during cooking.
It can fit into a healthy diet, but relying on one protein source every day can reduce overall dietary variety. Rotating with fish, eggs, legumes, and other minimally processed foods is a more balanced approach.
Yes, you can eat them at night if the portion and the rest of the meal suit your appetite and digestion. A lighter pairing, such as vegetables rather than heavy sauces, is often more comfortable late in the day.
Anyone at higher risk from foodborne illness, including pregnant people, older adults, young children, and immunocompromised individuals, should make sure chicken is fully cooked and handled safely. People limiting sodium should also watch seasoned or pre-marinated versions, which can be much saltier than plain baked chicken.
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Nutrition data compiled from USDA FoodData Central and scientific sources.