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High protein, low fat, oven-baked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 66%
Fat
5.1g
· 34%
Fiber
0g
Vitamins
B3
5.2mg · 33% DV
B6
0.37mg · 22% DV
B5
0.9mg · 18% DV
B12
0.38µg · 16% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Zinc
2mg · 18% DV
Iron
1mg · 6% 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 8.6:1
Above the ideal 4:1 (8.6:1).
Bake them until the thickest part is safely cooked, rather than leaving them in a very hot oven for longer than necessary. Letting the meat rest for a few minutes after baking also helps it retain its juices.
Marinating is optional, but it can add flavour and help skinless meat stay tender. Yogurt, olive oil, garlic, herbs and spices work well; avoid leaving chicken in a strongly acidic marinade for too long, as the texture can become mushy.
A food thermometer is the most reliable option: check the thickest part without touching bone. Without one, cut into the thickest section and make sure there is no pink, raw-looking meat or bloody liquid.
Drumstick meat is usually darker, more richly flavoured and more forgiving during cooking than chicken breast. Breast cooks faster and can dry out more easily, while drumsticks tend to remain juicier when properly cooked.
They can be a useful protein-containing choice after training. Pair them with a carbohydrate food such as potatoes, rice or whole grains, plus vegetables, for a more balanced recovery meal.
That depends largely on the portion size, cooking method and side dishes. Large portions or rich, fatty sauces may worsen discomfort or reflux for people who are sensitive to late meals.
Refrigerate cooked chicken promptly in a covered container and use it within 3 to 4 days. Chicken left at room temperature for more than two hours should not be saved.
Yes. Cool them completely, freeze in an airtight container or freezer bag, and thaw in the refrigerator before reheating thoroughly. Avoid repeatedly thawing and refreezing cooked chicken.
Broccoli, zucchini, peppers, carrots, mushrooms, onions and cauliflower all pair well with chicken drumsticks. If they cook on the same tray as raw chicken, ensure the vegetables are fully cooked too.
No. Washing raw chicken can splash bacteria onto the sink and nearby surfaces; thorough cooking and careful cleaning of hands, utensils and worktops are safer practices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.