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Raw chicken chop is rich in protein and vitamins.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
20.8g
· 53%
Fat
8.2g
· 47%
Fiber
0g
Vitamins
B3
8.5mg · 53% DV
B6
0.5mg · 29% DV
B5
1.1mg · 22% DV
Biotin
4.5µg · 15% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
2.3g
MONOUNSATURATED
3.1g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
The chicken itself stays broadly similar in protein and fat; most changes come from what you add, such as oil, sugary sauces, or yogurt. Marinades mainly affect tenderness and flavor.
The most reliable way is to check the thickest part with a food thermometer and cook it to a safe internal temperature. Without a thermometer, the center should no longer look pink and the juices should run clear.
Pan-cooking gives faster browning and a stronger seared flavor, while the oven cooks more evenly. For thicker pieces, searing first and finishing in the oven often works well.
Overcooking is the usual reason. Very high heat for too long, or slicing immediately after cooking, can lead to more moisture loss.
Raw chicken should be cooked soon after purchase and is generally best used within 1–2 days. Keeping it consistently cold is important for safety.
Yes, it freezes well if wrapped or sealed properly. For best food safety, thaw it in the fridge rather than at room temperature.
Yes, its protein content makes it a practical post-training option. Pairing it with a carbohydrate source like rice, potatoes, or bread can make the meal more balanced for recovery.
It is often perceived as lighter because the flavor is milder, but that depends on the cut and how it is cooked. Skin, added fat, and deep-frying can make the meal much heavier.
No, washing raw chicken is not recommended. Water can spread bacteria around the sink and kitchen surfaces, so proper cooking and kitchen hygiene matter more.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be extra careful with raw or undercooked chicken. Avoiding cross-contamination and cooking thoroughly are especially important for them.
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.