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High-protein chicken cooked by stewing
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0.8g
· 2%
Protein
27g
· 58%
Fat
8.2g
· 40%
Fiber
0g
Vitamins
B3
8.6mg · 54% DV
B6
0.45mg · 26% DV
B5
1.15mg · 23% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
255mg · 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
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Cooking does not remove the protein, but long simmering can change texture and make the meat seem drier or stringier. Most of the nutritional value remains, though some flavor compounds move into the broth.
Cook it gently over low heat and stop as soon as it is done rather than boiling it hard for too long. This matters especially for chicken breast, which dries out faster than darker cuts.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, and freezing it with some of its cooking liquid helps protect the texture. Thaw it safely in the fridge and reheat thoroughly before eating.
The broth contains flavor and some compounds released during cooking, but it is not a miracle food on its own. If a lot of salt was added, sodium may be the main thing to watch.
It is often more useful after training because it provides substantial protein in an easy meal. Before exercise, a smaller portion may feel better, especially if you pair it with a lighter carbohydrate source.
Vegetables add volume and variety, while rice, potatoes, or bread can provide carbohydrate if you want more energy in the meal. Since stewed chicken is mainly protein-focused, the side dishes shape whether the meal feels lighter or more filling.
Usually yes, because stewing generally uses less added fat and avoids the heavy breading common in fried chicken. It is also a gentler cooking method with less browning.
It can fit a healthy diet, but relying on one food every day can reduce dietary variety. Rotating it with fish, eggs, legumes, and different vegetables makes your overall intake more balanced.
People with weakened immunity, pregnant women, older adults, and young children should be especially careful about undercooking and cross-contamination from raw chicken. Those limiting sodium should also pay attention if the stew is heavily salted.
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Nutrition data compiled from USDA FoodData Central and scientific sources.