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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
1.2g
· 2%
Protein
26g
· 50%
Fat
10.9g
· 48%
Fiber
0.2g
Vitamins
B3
6.9mg · 43% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Sodium
320mg · 14% 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
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
A marinade with yogurt, lemon juice, and spices mainly changes flavor and tenderness, not the chicken’s protein in a meaningful way. Sweet sauces or extra oil can raise the meal’s overall calories and carbs.
Chicken thigh is more forgiving than breast because it naturally contains more fat, but it can still dry out if overcooked. Moderate heat, turning as needed, and letting it rest after cooking help keep it juicy.
Cooked chicken thigh usually keeps for about 3 to 4 days in an airtight container in the refrigerator. If it has been left out at room temperature too long, it is safer to discard it.
Yes, cooked chicken thigh freezes well when wrapped or sealed properly. For best quality and safety, thaw it once and reheat only what you plan to eat.
Yes, its high protein content makes it a practical post-workout option for muscle recovery. Pairing it with rice, potatoes, or fruit can make the meal more balanced if you also want carbohydrates.
Eating it at night does not automatically cause weight gain; your overall daily intake matters more. Heavy sauces and large portions are more likely to be the issue than the time on the clock.
It pairs well with grilled vegetables, rice, potatoes, flatbreads, or yogurt-based sides. Adding vegetables can make the meal more filling and better balanced.
Neither is universally better; it depends on your goal and preference. Thigh is usually juicier and richer in flavor, while breast is often chosen when someone wants a leaner cut.
They can in some people, especially if the seasoning is heavy in chili, black pepper, or acidic ingredients. If you are prone to reflux or stomach irritation, a milder spice mix may be easier to tolerate.
A little browning is normal, but regularly eating heavily charred meat is not ideal. Using moderate heat and avoiding deep blackened spots helps reduce unwanted compounds from over-charring.
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Nutrition data compiled from USDA FoodData Central and scientific sources.