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Bone-in rotisserie chicken; high in protein and B vitamins.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 56%
Fat
8.2g
· 44%
Fiber
0g
Vitamins
B3
8.9mg · 56% DV
B6
0.45mg · 26% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
180mg · 26% DV
Sodium
390mg · 17% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 10.6:1
Above the ideal 4:1 (10.6:1).
That depends on your goal. The skin adds flavor and satiety, but it also increases fat intake, so removing it can make the meal lighter.
Cooked chicken generally keeps for 3 to 4 days in the refrigerator. Removing the meat from the bone and cooling it promptly in a shallow container helps preserve quality.
Yes, it freezes well. Portioning it first and wrapping it tightly helps protect texture and flavor after thawing.
Often yes. Bone-in pieces tend to retain moisture better during cooking, which can make rotisserie chicken feel juicier than lean boneless cuts.
Yes, it can work well as a convenient high-protein option after training. Pairing it with a carbohydrate source like rice, potatoes, or bread can make the meal more balanced for recovery.
Yes, eating it at night is not inherently a problem. Very large or salty portions, however, may leave some people feeling thirsty or uncomfortable before bed.
Not always. Bone marrow, smoking, and cooking conditions can leave a pink tint even when the chicken is fully cooked, so color alone is not a reliable safety test.
Vegetables, salads, beans, potatoes, rice, or whole grains are all practical pairings. They add fiber, volume, and variety to a protein-rich main item.
Choose chicken that is hot, moist, and not overly charred on the outside. It is also worth checking whether it has been heavily salted or coated in rich sauces.
People watching their sodium intake should be cautious, since ready-made rotisserie chicken can be quite salty. Anyone at higher food-safety risk should also make sure it has been properly cooked, stored, and reheated.
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.