/ 225 g cooked chicken
Excellent source of complete protein (approximately 31g per 100g of cooked chicken breast), B vitamins (especially niacin and B6), and selenium. Breast meat is notably lean with minimal fat, while thighs and drumsticks contain higher levels of fat-soluble vitamins and iron.
About
Chicken (Gallus gallus domesticus) is a domesticated fowl belonging to the pheasant family (Phasianidae), bred globally for its meat, eggs, and feathers. The bird is characterized by lean muscle tissue that becomes tender and flavorful when properly cooked. Cooked chicken refers to the prepared state after application of heat—whether through roasting, poaching, grilling, or braising—which denatures the muscle proteins, making the meat edible and safer for consumption. The flavor profile is mild and neutral, making chicken a versatile protein that readily absorbs flavors from accompanying ingredients, spices, and cooking mediums. Cooked chicken can range from pale white (breast meat) to darker, more flavorful brown (thighs and legs), with texture varying from tender to firm depending on cut and cooking method.
Culinary Uses
Cooked chicken is one of the world's most widely consumed proteins, appearing in cuisines across every continent. It serves as the primary protein in dishes ranging from French coq au vin and Italian risotto with chicken, to Chinese stir-fries, Indian curries, and Mexican enchiladas. The mild flavor profile allows chicken to pair with bold spices and delicate herbs alike, making it suitable for stocks and broths, salads, sandwiches, grain bowls, and composed dishes. Chicken is particularly valued in lighter preparations and health-conscious cooking due to its relatively low fat content (especially breast meat), though thighs and drumsticks provide more flavor and moisture.