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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
239
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 47%
Fat
13.6g
· 53%
Fiber
0g
Vitamins
B3
8.1mg · 51% DV
B6
0.43mg · 25% DV
B5
1.05mg · 21% DV
Biotin
4.1µg · 14% DV
Minerals
Selenium
25.8µg · 47% DV
Phosphorus
196mg · 28% DV
Zinc
2mg · 18% DV
Potassium ⭐
223mg · 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
3.75g
MONOUNSATURATED
5.45g
POLYUNSATURATED
2.75g
Omega 6:3 ratio 27.2:1
Above the ideal 4:1 (27.2:1).
The main difference is the cooking method and the texture it creates. Frying tends to give a crisper exterior, while roasting is often easier for even cooking with less mess.
Let it rest uncovered for a few minutes after cooking. Trapped steam softens the skin, so covering it too soon can make it lose its crispness.
It is not required, but salt, spices, and a short resting time can improve flavor noticeably. Very acidic marinades left too long can soften the surface too much.
Its high protein content can make it a practical post-workout option. For a more balanced meal, pair it with vegetables or a carbohydrate source depending on your needs.
That depends on portion size and personal tolerance. A moderate serving with lighter sides is usually easier to digest than a very large meal.
It goes well with salads, yogurt-based sides, roasted vegetables, and fresh herbs. Something mildly acidic, such as a lemony salad, can help balance the richness.
It should be refrigerated promptly rather than left at room temperature for long. In general, cooked chicken is best eaten within 3 to 4 days; freezing is better for longer storage.
Yes, if it is portioned and wrapped well to limit air exposure. For the best texture after thawing, reheat it gently and use the oven if you want to restore some crispness.
No, not always. Bone marrow, age, and cooking conditions can leave a pink tint, so the safest check is whether the internal temperature has reached a safe level.
People limiting sodium should watch heavily salted marinades and seasoning blends. Food safety also matters: anyone at higher risk from foodborne illness should be especially careful with handling and storage.
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.