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High in protein, low in carbs, good source of B vitamins and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
215
KCAL / 100G
Carbs
1.2g
· 2%
Protein
26g
· 48%
Fat
11.8g
· 50%
Fiber
0.3g
Vitamins
B3
7.8mg · 49% DV
B6
0.42mg · 25% DV
B5
1.15mg · 23% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Sodium
310mg · 13% 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
3.1g
MONOUNSATURATED
4.7g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 23.1:1
Above the ideal 4:1 (23.1:1).
Yes, a marinade with yogurt, lemon juice, or a little vinegar can help tenderize the surface and improve flavor. Very acidic marinades left on too long can make the texture overly soft.
Overcooking is the most common reason. Bone-in pieces are flavorful, but they still lose moisture if left in the oven too long; resting after cooking also helps retain juices.
It goes well with yogurt-based sauces, roasted vegetables, salads, and simple sides like rice or bulgur. These pairings make the meal more balanced and filling.
Cooked chicken usually keeps for 3 to 4 days in the refrigerator in a sealed container. It should not sit at room temperature for long, and it should be reheated thoroughly before eating.
Yes, it freezes well if portioned and stored airtight. Thaw it in the fridge rather than on the counter, and avoid refreezing it repeatedly.
It is often more practical after a workout because it provides plenty of protein for recovery. Before training, a large or fatty portion may feel heavy for some people.
Many people find bone-in pieces more flavorful because the bone and surrounding tissues contribute to taste during cooking. Boneless chicken is usually faster to cook and easier to portion.
No, that depends on the person and the spices used. Chili, heavy black pepper, or a very fatty preparation may bother people with sensitive digestion.
Light browning is normal and adds flavor. If the spices or skin are burnt and blackened, the taste worsens and it is better to trim those parts off rather than eat them regularly.
You can, but it is still better to vary your protein sources and include vegetables for a more balanced diet. If you use salty spice blends, keep an eye on overall sodium intake.
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.