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High protein, rich in B vitamins, iron and zinc
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
22g
· 47%
Fat
11g
· 53%
Fiber
0g
Vitamins
B3
5.5mg · 34% DV
B6
0.5mg · 29% DV
B12
0.5µg · 21% DV
B5
1mg · 20% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
180mg · 26% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 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
3g
MONOUNSATURATED
4.5g
POLYUNSATURATED
2g
Omega 6:3 ratio 17.1:1
Above the ideal 4:1 (17.1:1).
The skin adds flavor and crispness, but it also carries a substantial share of the fat. Remove it after cooking for a lighter meal, or keep it and pay attention to portion size.
Leg meat stays juicier than breast because it naturally contains more fat. Moderate oven heat, avoiding overcooking, and resting the chicken for a few minutes before serving help retain moisture.
The most reliable check is a food thermometer: the thickest part of the meat should reach at least 74°C (165°F). The thermometer should not touch the bone.
No. Washing raw chicken can spread bacteria through splashes onto the sink, worktops, and nearby utensils; cooking it thoroughly is what makes it safe.
Roasted or steamed vegetables, a substantial salad, and yogurt-based sauces complement its savory flavor. Add potatoes, rice, bread, or grains when you want a more filling meal or need carbohydrate after activity.
Leg meat is darker and contains more fat and connective tissue than breast meat, giving it a fuller flavor. It also tends to remain moist during roasting more easily than lean breast meat.
It can be a useful post-workout main dish because it provides protein. After long or demanding exercise, pairing it with a carbohydrate food such as rice, potatoes, grains, or fruit makes the meal more recovery-oriented.
Refrigerate it within two hours of cooking and eat it within 3 to 4 days. Store it in a sealed container and reheat it until steaming hot throughout.
Yes. Cool it promptly, pack it in an airtight freezer-safe container or bag, and thaw it in the refrigerator when needed. Do not leave it to thaw on the counter, and avoid refreezing thawed chicken.
Not always. Bone marrow pigments can leave meat near the bone pink even after cooking, so color alone is not a dependable safety test; confirm that the thickest part reaches 74°C (165°F).
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Nutrition data compiled from USDA FoodData Central and scientific sources.