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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
229
KCAL / 100G
Carbs
0g
· 0%
Protein
25g
· 44%
Fat
14g
· 56%
Fiber
0g
Vitamins
B3
6.8mg · 43% DV
B5
1.1mg · 22% DV
B6
0.34mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
260mg · 8% 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
5.8g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Chicken thigh is more forgiving than breast, but high heat for too long can still dry it out. Cook until just done and let it rest briefly before serving to help retain juices.
It does not have to be, but a short marinade with yogurt, lemon, garlic, or spices can improve flavor and make the texture seem more tender. Very acidic marinades left too long can make the surface mushy.
Yes, its protein content makes it a practical option after training to support muscle repair. Pair it with rice, potatoes, or vegetables depending on whether you want more energy or a lighter meal.
Many people find chicken thigh more satisfying because it has more fat and a richer taste. Chicken breast is usually chosen when someone wants a leaner, milder option.
Cooked chicken thigh generally keeps for 3 to 4 days in an airtight container in the refrigerator. Do not leave it at room temperature for long periods.
Yes, once cooled, it can be portioned and frozen for later use. Reheat thoroughly after thawing, and avoid repeated freeze-thaw cycles.
No, washing raw chicken is not recommended because it can spread bacteria around the sink and kitchen surfaces. Proper cooking and careful cleaning of utensils and counters are safer.
It pairs well with sautéed vegetables, rice, potatoes, yogurt-based sides, or salads. Adding high-fiber vegetables can make the meal feel more balanced and satisfying.
That depends on the portion size and how it is cooked. A simple preparation with vegetables is often easier to tolerate than a large serving with rich sauces.
People who need to limit total fat or saturated fat should watch portion size and added cooking fat. Anyone at higher risk from foodborne illness should also be especially careful about safe handling and thorough cooking.
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.