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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Skinless chicken, especially breast meat, has little fat to protect it from moisture loss and can dry out quickly over high heat. Pound it to an even thickness, remove it as soon as it is safely cooked, and let it rest briefly before slicing.
A short marinade with yogurt, lemon juice, or vinegar can add flavor and slightly tenderize the surface. Leaving chicken in a strongly acidic marinade for too long can make the outside soft or mushy instead.
It is a practical post-workout meal because its protein supports muscle repair and helps meet daily protein needs. Before training, a smaller serving paired with an easy-to-digest carbohydrate may feel more comfortable than chicken alone.
Vegetables, salad, yogurt-based sauces, and a whole-grain side make a balanced meal. The chicken provides protein, while vegetables add fibre and carbohydrate sides provide useful training or daily energy.
Grilled chicken is usually cooked without breading or large amounts of added oil, whereas fried chicken often absorbs oil and may include a coating. Grilling should still be done carefully, since sugary sauces and charred meat can create unwanted compounds.
It is best to trim away heavily blackened or charred areas. Control flare-ups, avoid prolonged direct flames, and turn the chicken regularly to reduce charring.
Cooked chicken should be refrigerated in a shallow container within two hours of cooking and is generally best used within three to four days. Discard it without tasting if it has a sour smell, slimy texture, or unusual discoloration.
Yes, cooked chicken can be frozen in an airtight container or freezer bag. Thaw it in the refrigerator, reheat it thoroughly, and do not refreeze chicken that has already been thawed.
No. Washing raw chicken can spread bacteria onto sinks, counters, and nearby foods; using separate utensils, washing hands, and cooking it thoroughly are safer practices.
People with a chicken allergy should avoid it. Those on medically prescribed protein restrictions for kidney disease, or sodium restrictions when salty marinades are used, should discuss portions and preparation with a healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.