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Rich in lean protein
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Skinless baked chicken (150 g) has 248 calories. That works out to 165 calories per 100 g. It contains 0 g of carbs, 46.5 g of protein, 5.4 g of fat and 0 g of fiber. Its 20.5 mg of B3 covers 128% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0% DV
Protein
31g
· 62% DV
Fat
3.6g
· 5% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 79% · Fat 21%
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.05mg · 21% DV
Biotin
4.6µg · 15% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
228mg · 33% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
1g
MONOUNSATURATED
1.25g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
Cook pieces of a similar thickness in a fully preheated oven, and avoid overcooking. Letting the chicken rest for a few minutes after baking helps retain its juices.
For food safety, the thickest part should reach 74°C (165°F). Check with a meat thermometer without touching bone.
A simple marinade does not meaningfully change the chicken's natural protein content. Oils, honey, sugar-based sauces, or creamy ingredients can change the overall nutrition of the finished dish.
Cooked chicken generally keeps for 3 to 4 days when refrigerated in a sealed container within two hours of cooking. Reheat it until hot throughout before serving.
Yes, it freezes well in individual portions in airtight containers or freezer bags. Thaw it in the refrigerator rather than at room temperature.
Vegetables, salads, yogurt-based sauces, and legumes all pair well with it. For a more substantial meal or post-workout plate, add a carbohydrate source such as potatoes, brown rice, or bulgur.
Baking usually uses less added oil than frying, so the final dish is often less rich in fat. Removing the skin also avoids the extra fat and crisp coating common in many fried chicken dishes.
It is a convenient protein food to include in a meal after training. A large serving right before exercise may feel heavy for some people, so pairing a smaller portion with easy-to-digest carbohydrates may work better.
Eating chicken at night is not inherently unhealthy; overall meal pattern, portion size, and personal digestion matter more. If late meals trigger reflux or discomfort, choose a lighter serving and skip heavy sauces.
People with a chicken allergy should avoid it. Those following medically prescribed protein or phosphorus restrictions, such as some people with kidney disease, should discuss suitable portions with their clinician or dietitian.
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Nutrition data compiled from USDA FoodData Central and scientific sources.