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High protein, low carb, oven roasted
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 75%
Fat
4g
· 25%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Selenium
21µg · 38% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% 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
1.1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 7.1:1
Above the ideal 4:1 (7.1:1).
Avoid overcooking it and let it rest for a few minutes after baking so the juices redistribute. Dark meat and skin-on pieces usually stay moister than very lean breast meat.
Yes, a marinade can improve flavor and help the surface brown more evenly. Very acidic marinades left on too long can make the texture softer than intended.
Usually yes, because it provides a lot of protein with virtually no carbs on its own. Pairing it with a carbohydrate source like rice, potatoes, or bread makes it more balanced after training.
Yes, it can fit into an evening meal. The main issue is the overall meal size and whether heavy sauces or rich sides make it harder for you to digest before bed.
Oven roasting usually needs less added fat and no batter, so it is often a lighter option. Fried chicken tends to absorb more oil and may come with a crisp coating that changes both texture and overall richness.
It goes well with roasted vegetables, salads, yogurt-based sides, potatoes, rice, or whole grains. Combining it with fiber-rich sides can make the meal more filling and balanced.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving cooked chicken at room temperature too long increases food safety risk.
Yes, it freezes well when wrapped tightly or stored in an airtight container. The texture may change slightly after thawing, but it is still usable if handled safely.
The skin adds flavor and crispness, but it also makes the meal richer. If you want a leaner option, removing the skin is a simple way to do that.
People watching sodium should be cautious with heavily seasoned, brined, or store-bought versions. Anyone at higher risk from foodborne illness should also make sure the chicken is fully cooked and stored properly.
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.