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High protein, low fat, boiled
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
0g
· 0%
Protein
20.5g
· 60%
Fat
6.2g
· 40%
Fiber
0g
Vitamins
B3
4.5mg · 28% DV
B6
0.36mg · 21% DV
B5
0.8mg · 16% DV
B12
0.35µg · 15% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
175mg · 25% DV
Zinc
2mg · 18% DV
Iron
1mg · 6% 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
1.7g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1g
Omega 6:3 ratio 16.7:1
Above the ideal 4:1 (16.7:1).
Keep the water at a gentle simmer rather than a rolling boil, and cook only until the chicken reaches a safe internal temperature. Letting the meat rest briefly in its cooking liquid also helps it stay moist.
Cooking does not destroy the protein in chicken, although water loss can change the nutrient concentration by weight. A small amount of soluble material enters the cooking liquid, so using it in soup or sauce reduces waste.
The skin adds flavor and fat to the meal. Removing it after cooking is an easy option for people who prefer a lighter dish.
Drumstick meat is darker, usually more flavorful, and tends to stay juicy during longer cooking. Chicken breast is generally leaner, while drumsticks can be more forgiving if slightly overcooked.
Pair them with vegetables or a large salad for volume and fiber. Add a carbohydrate such as potatoes, bulgur, or whole-grain bread when you want a more substantial meal.
It can fit well into a post-workout meal because it provides protein. Before exercise, a large serving or the skin may feel heavy for some people, so allow enough digestion time.
Yes, they can be part of an evening meal; overall portion size and your daily eating pattern matter most. If you get reflux or indigestion, avoid having a heavy meal immediately before lying down.
Refrigerate them in a covered container within two hours of cooking and use them within 3 to 4 days. Discard them without tasting if they develop an off smell, sticky texture, or unusual discoloration.
Yes. Freeze them whole or remove the meat from the bone and store it in an airtight container; thaw in the refrigerator before reheating. Avoid repeatedly thawing and refreezing cooked chicken.
Safe handling is essential: prevent cross-contamination from raw chicken and cook the meat thoroughly. People following medically prescribed protein or sodium restrictions should consider their individual plan, especially if the cooking liquid is heavily salted.
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.