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Protein and fiber source, balanced main dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
11g
· 38%
Protein
8.5g
· 29%
Fat
4.2g
· 33%
Fiber
1.6g
Vitamins
B3
3.1mg · 19% DV
B5
0.7mg · 14% DV
B6
0.23mg · 14% DV
Vitamin C
8mg · 9% DV
Minerals
Selenium
7.5µg · 14% DV
Phosphorus
95mg · 14% DV
Potassium ⭐
340mg · 10% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
Yes, if it is cooled promptly and stored in the fridge, it is usually fine to eat the next day. Reheat it thoroughly so the center is hot before serving.
Yes, but the potatoes may turn softer after thawing. For better texture, freeze it in single portions and reheat in the oven or a pan rather than microwaving for too long.
Cutting them into similar-sized pieces helps them cook evenly. Spreading them in a single layer and avoiding too much stirring also reduces breakage.
Do not overcook it, and marinating beforehand can help retain moisture. A little cooking liquid or moisture from vegetables can also keep the dish from drying out in the oven.
It can work well as a post-workout meal because it combines protein from chicken with carbohydrates from potatoes. Adding yogurt or a side salad can make the meal more balanced and filling.
Usually not, especially when it is baked with a moderate amount of oil. Many people find it lighter than fried chicken-and-potato meals.
A fresh salad, yogurt, or a simple vegetable side pairs well with it. These additions can make the meal feel more balanced and less dense.
Often yes, because baking usually needs less added oil than frying. The final result still depends on how much oil, skin, and salt are used in the recipe.
Yes, as long as the chicken is cooked through and kitchen hygiene is handled properly. Avoid cross-contamination from raw chicken juices on boards, knives, and hands.
People who need to limit sodium or who have sensitive digestion may need to watch the recipe and portion size. Anyone with a rare chicken allergy should avoid it.
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.