chicken
Also known as: murghi, kukut
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Also known as: murghi, kukut
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
A crisp and peppery arugula salad tossed in a zesty lemon vinaigrette. This simple, refreshing side dish comes together in minutes and pairs perfectly with grilled chicken, pasta, or pizza.
Tender baked chicken breasts infused with bright orange zest and a kick of black pepper. A simple, healthy main course that's bursting with flavor without relying on salt.
A delightfully chewy and nutty grain salad, brightened with fresh lemon zest and chopped parsley. This vibrant, salt-free side dish is a perfect healthy accompaniment to grilled fish or chicken.
Perfectly juicy baked chicken breasts coated in a fragrant, salt-free herb blend. This simple recipe is a fantastic, healthy option for weeknight dinners or meal prepping, ready in under 30 minutes.
Yes, chicken is a highly nutritious lean protein source. It provides essential vitamins like B3 and B6 for energy metabolism and selenium for immune support, while being low in saturated fat when consumed skinless.
Chicken is an excellent protein source, containing approximately 23g of high-quality protein per 100g. This makes it ideal for muscle repair, growth, and maintaining satiety throughout the day.
Yes, especially skinless chicken breast, which contains only 120 calories and 2.6g of fat per 100g. Its high protein content helps boost metabolism and can reduce overall calorie intake by making you feel full longer.
Yes, chicken is perfectly keto-friendly as it contains 0g of carbohydrates. While lean breast is great, those on a ketogenic diet often prefer thighs or skin-on cuts to increase their healthy fat intake.
Plain, raw chicken is naturally gluten-free. However, you must be cautious with pre-marinated, breaded, or processed chicken products, as these often contain wheat-based thickeners or coatings.
To ensure food safety and eliminate bacteria like Salmonella, chicken must be cooked to a minimum internal temperature of 165°F (74°C). Always use a meat thermometer in the thickest part of the meat to verify.
Raw chicken should be stored in the coldest part of the refrigerator and typically lasts for 1 to 2 days. If you do not plan to cook it within that timeframe, it should be wrapped tightly and moved to the freezer.
chicken is a versatile ingredient found in cuisines around the world. With 120 calories per 100g and 23 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Fresh chicken should have a pinkish color and very little odor. If the meat develops a grey or greenish tint, a slimy or tacky texture, or a sour, pungent smell, it has spoiled and should be discarded.
Yes, you can cook chicken from frozen in an oven or on a stovetop, though it will take approximately 50% longer to cook through. It is not recommended to cook frozen chicken in a slow cooker, as it may stay in the bacterial 'danger zone' for too long.
Chicken breast is leaner and lower in calories, making it a popular choice for weight management. However, chicken thighs are richer in iron and zinc and provide more moisture and flavor due to their slightly higher fat content.
