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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
177
KCAL / 100G
Carbs
0g
· 0%
Protein
24g
· 57%
Fat
8g
· 43%
Fiber
0g
Vitamins
B3
7.7mg · 48% DV
B6
0.45mg · 26% DV
B5
1.2mg · 24% DV
Biotin
5µg · 17% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
256mg · 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
2.2g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
It depends on your goal: skinless thigh is usually juicier and more forgiving to cook, while breast is often chosen for being leaner. Thigh meat tends to stay tender more easily in the oven or on the grill.
Overcooking is the most common reason. Cooking it just until safely done and letting it rest briefly helps preserve moisture.
Not necessarily, but marinating can improve flavor and tenderness. Simple mixes with yogurt, lemon, garlic, or spices work well without needing a long soak.
A pan gives faster browning and is convenient for small batches, while the oven cooks more evenly and is easier for multiple portions. In both cases, avoiding overcooking matters most.
Cooked chicken usually keeps for about 3 to 4 days in a sealed container in the refrigerator. If the smell, texture, or color changes noticeably, it should be discarded.
Yes, both raw and cooked thigh can be frozen. Portioning it first and wrapping it tightly helps protect texture and flavor.
Yes, it is a solid post-workout protein option. Pairing it with a carbohydrate source like rice or potatoes can make the meal more balanced for recovery.
No single food causes weight gain just because of the time you eat it. Overall intake, portion size, and how the rest of your diet looks matter more.
It goes well with roasted vegetables, rice, potatoes, legumes, salads, and yogurt-based sauces. Adding fiber-rich sides can make the meal more filling and balanced.
People at higher risk from foodborne illness, such as pregnant people, older adults, young children, and those with weakened immunity, should be especially careful with storage, cross-contamination, and thorough cooking. Anyone watching sodium should also be cautious if it is prepared with salty packaged sauces or seasonings.
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.