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High-protein skinless roasted chicken
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Skinless roasted chicken back has 199 calories. It contains 0 g of carbs, 27.8 g of protein, 9.9 g of fat and 0 g of fiber. Its 8.2 mg of B3 covers 51% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
199
KCAL / 100G
Carbs
0g
· 0% DV
Protein
27.8g
· 56% DV
Fat
9.9g
· 13% 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 56% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 199 kcal | |
| Total fat | 9.9 g | 13% |
| Saturated fat | 2.65 g | 13% |
| Trans fat | 0.06 g | |
| Sodium | 79 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 27.8 g | 56% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 100 g | 199 kcal |
| 1 piece (small) | 55 g | 109 kcal |
| 3 ounce (medium) | 85 g | 169 kcal |
| 100 g | 100 g | 199 kcal |
| 2 piece (double) | 110 g | 219 kcal |
| 1 cup (shredded) | 140 g | 279 kcal |
| 1 piece (large) | 150 g | 299 kcal |
| 3 piece (triple) | 165 g | 328 kcal |
| 1 piece (extra large) | 210 g | 418 kcal |
Calculated from 199 calories per 100 g.
Skinless roasted chicken back comes from the area around the chicken’s spine and ribs, behind the breast and thighs. It is made up of small pieces of meat attached to bone, rather than one large, boneless cut.
Yes, you can eat the meat on skinless roasted chicken back. The spine and rib bones are not meant to be eaten, so pull the meat away with a fork or your fingers and leave the bones on your plate.
Season the chicken back and roast it in a preheated oven until the meat is fully cooked. Because the piece is bony, check the thickest meaty area rather than judging doneness by the outside color alone.
Chicken back is the section around the spine and ribs, not a large muscle like the breast or thigh. Skinless roasted chicken back therefore has a higher proportion of bone and small amounts of meat that need to be picked off.
Yes, skinless roasted chicken back works well for stock. Simmer the bones with any meat still attached; since the back is already roasted, it can give the stock a deeper, roasted flavor.
Skinless roasted chicken back is bone-in, with small pieces of meat around the spine and ribs; chicken breast is a larger, usually boneless cut. The back takes more effort to eat and is less convenient to portion.
Avoid overcooking skinless roasted chicken back, and let it rest briefly after it comes out of the oven. Covering the roasting dish or adding a little liquid during cooking can also help keep the meat moist.
Refrigerate skinless roasted chicken back in a covered container within two hours of cooking and eat it within three to four days. Reheat only the portion you plan to eat rather than warming the leftovers repeatedly.
Yes, you can freeze skinless roasted chicken back. Let it cool, seal it in a freezer-safe container or bag, and thaw it in the refrigerator before reheating until it is hot throughout.
Serve skinless roasted chicken back with rice, roasted vegetables, or a fresh salad. Since it is bony and often eaten by hand, bread and a simple dipping sauce also make practical accompaniments.
Vitamins
B3
8.2mg · 51% DV
B6
0.43mg · 25% DV
B5
1.05mg · 21% DV
Biotin
4.1µg · 14% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
220mg · 31% DV
Zinc
2.35mg · 21% DV
Copper
0.08mg · 9% DV
Potassium ⭐
255mg · 8% DV
Sodium
79mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 199 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.
Skinless roasted chicken back is the back and backbone section of a chicken, roasted after the skin is removed. It has less meat than breast or thigh, with small portions gathered around the bones; roasting gives the meat a savoury flavour and tender texture.
It can be served hot as part of a roast chicken meal, with rice, salad or vegetables—at home in Turkey and in kitchens elsewhere. The meat close to the bones is often especially flavourful, though it takes a little picking. With 27.8 g of protein per 100 g, it is a protein-rich choice. For a lighter, more rounded plate, pair it with plenty of vegetables and go easy on added oil.
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.
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
2.65g
MONOUNSATURATED
3.9g
POLYUNSATURATED
2.05g
Omega 6:3 ratio 21.5:1
Above the ideal 4:1 (21.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.