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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 51%
Fat
10.9g
· 49%
Fiber
0g
Vitamins
B3
7.7mg · 48% DV
B5
1.2mg · 24% DV
B6
0.4mg · 24% DV
Biotin
5µg · 17% DV
Minerals
Selenium
31µg · 56% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 7% 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
3g
MONOUNSATURATED
4.3g
POLYUNSATURATED
2g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
Refrigerate it within two hours of cooking and keep it in a sealed container for 3 to 4 days. Reheat leftovers until they are hot all the way through.
Yes. Let it cool, then freeze it in an airtight container or freezer bag; thaw it in the refrigerator rather than at room temperature, and avoid refreezing thawed chicken.
Thigh meat is more forgiving than breast meat, but it can still dry out when cooked too long or at excessively high heat. Resting it briefly after cooking helps retain juices.
Skin-on thighs tend to stay juicier and develop more flavor because the skin protects the meat during cooking. For a lighter meal, cook with the skin on and remove it before eating if preferred.
Cooking does not destroy the protein in chicken. Some soluble compounds may move into the cooking liquid, so using the broth in soup or sauce helps make use of them.
It can be a practical post-workout protein choice. Pairing it with a carbohydrate food such as rice, potatoes, bread, or grains can help replenish energy after demanding exercise.
Not necessarily, but a large, rich, or heavily spiced portion close to bedtime may worsen indigestion or reflux in susceptible people. A smaller serving with vegetables or another light side is often more comfortable.
Chicken thigh is darker, richer-tasting, and usually more succulent, while chicken breast is leaner and milder. Thighs also hold up especially well to braising, roasting, and other longer cooking methods.
Vegetables, legumes, yogurt-based sauces, and whole grains all pair well with chicken thigh for a balanced meal. Lemon, garlic, thyme, cumin, and paprika add flavor without overwhelming it.
Not always; meat near the bone can remain pink because of pigments and cooking conditions. Color alone is not a reliable safety test, so use a food thermometer and ensure the chicken is fully cooked.
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.