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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 51%
Fat
10.9g
· 49%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.45mg · 26% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% 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
2.8g
MONOUNSATURATED
4.3g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Chicken thighs are more forgiving than breast meat, but they can still dry out when overcooked. Sear over medium-high heat, cook until the thickest part reaches 74°C/165°F, then let them rest for a few minutes.
No—simple seasoning is enough when the chicken is cooked well. A short marinade with yogurt, lemon, olive oil, garlic, and spices can add flavor and make the meat seem more tender.
Salad, grilled vegetables, and a yogurt-based side are easy balanced pairings. For a more substantial post-workout meal, add a carbohydrate food such as potatoes, rice, or bulgur.
Many people find thighs juicier and richer-tasting because they contain more natural fat and connective tissue. Chicken breast has a milder flavor and is less forgiving if overcooked.
It is a practical protein choice after training as part of a meal that supports muscle repair. If eating it shortly before exercise, choose a smaller serving and avoid heavy, rich sauces for easier digestion.
Yes; the time of day alone does not determine weight management. However, a very large, spicy, or rich portion late at night may worsen reflux or stomach discomfort in some people.
Cooked chicken generally keeps for 3 to 4 days when refrigerated within two hours of cooking. Store it in a covered, shallow container so it cools quickly and safely.
Yes. Let them cool, then freeze in an airtight container or freezer bag. Thaw in the refrigerator rather than at room temperature, and reheat thoroughly before eating.
Not always; pigments near the bone or certain marinades can leave some pink color. Check doneness by temperature rather than color: the thickest part should reach 74°C/165°F.
Pregnant people, young children, older adults, and anyone with a weakened immune system should avoid raw or undercooked chicken because foodborne illness can be more serious for them. People limiting sodium should also check packaged marinades, seasoning blends, and sauces.
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Nutrition data compiled from USDA FoodData Central and scientific sources.