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Roasted chicken, high in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
239
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 47%
Fat
13.6g
· 53%
Fiber
0g
Vitamins
B3
8.9mg · 56% DV
B6
0.52mg · 31% DV
B5
1.3mg · 26% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
223mg · 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
3.8g
MONOUNSATURATED
5.4g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Cooking it just until done, letting it rest, and not using excessive heat for too long helps retain moisture. Keeping the skin on during roasting can also protect the meat.
Cooked roast chicken usually keeps for 3 to 4 days in the refrigerator. Store it in a sealed container and chill it soon after cooking.
Yes, roast chicken freezes well. Portioning it first and sealing it tightly helps preserve texture and makes reheating easier.
Yes, it is a strong post-workout option because it provides plenty of protein. Since it has no carbs, some people pair it with rice, potatoes, or bread after training.
Yes, eating roast chicken at night is fine if it fits your overall intake and digestion. If you want a lighter meal, pair it with vegetables and go easy on rich sauces.
Roast chicken pairs well with vegetables, salads, potatoes, rice, legumes, and yogurt-based sides. Adding plant foods can make the meal more balanced and filling.
Usually yes, because roast chicken is often prepared without batter and deep frying. That generally means a simpler ingredient list and less added fat from frying.
The skin adds flavor and helps keep the meat juicy, but it also increases fat intake. Removing it is an easy way to make the meal lighter.
Not automatically. Its overall health value depends on portion size, cooking method, seasoning, and what you eat with it.
People watching sodium should be cautious with heavily seasoned, pre-marinated, or store-bought versions. Anyone at higher risk from foodborne illness should also make sure it is fully cooked and stored safely.
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.