Chicken

Nutrition per ~85 g · a palm-sized piece (~3 oz)

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 81.

Less a 1.0 anti-nutrient penalty (moderate saturated fat).

What it feeds primary sources only

Systems

Pathways

Overview

Chicken has been domesticated for over 8,000 years and remains one of the world's most consumed meats due to its versatility, affordability, and nutritional density. Skinless chicken breast provides approximately 22.5g of complete protein per 100g with minimal saturated fat, making it exceptionally valuable for aging adults seeking to preserve muscle mass and bone density. The protein content supports synthesis of muscle tissue, enzymes, and immune factors—all critical for longevity. Chicken also delivers bioavailable micronutrients including selenium (supports thyroid function and antioxidant defense), B vitamins (energy metabolism), phosphorus (bone health), and potassium (cardiovascular regulation). The high protein-to-calorie ratio makes chicken particularly beneficial for weight management and metabolic health. Unlike red meat, chicken contains lower levels of iron and saturated fat, reducing inflammation markers in some populations. The leucine content in chicken protein triggers mTOR signaling, important for muscle protein synthesis in older adults. Regular consumption supports healthy aging by maintaining lean mass, bone integrity, and metabolic function.

Health benefits 5

Pairs with

• Pair with cruciferous vegetables (broccoli, Brussels sprouts) because their sulfur compounds enhance phase II detoxification enzymes while protein improves nutrient absorption
• Combine with citrus (lemon, orange) because vitamin C enhances non-heme iron absorption from chicken and reduces iron-induced oxidative stress
• Serve with olive oil-based preparations because monounsaturated fats improve fat-soluble micronutrient bioavailability and add anti-inflammatory polyphenols
• Pair with white beans or legumes because amino acid complementarity creates complete protein profile and adds resistant starch for gut health

In the kitchen

• Choose skinless breast or thigh meat; thighs contain more selenium and iron but slightly more fat, making them suitable for post-workout recovery
• Store raw chicken at 40°F (4°C) for maximum 2 days or freeze at 0°F (-18°C) for up to 9 months; always use separate cutting boards to prevent cross-contamination
• Poach or grill chicken rather than frying to minimize oxidized lipids and advanced glycation end products (AGEs) that promote inflammation
• Prepare chicken with bone broth cooking methods to extract additional collagen, glycine, and minerals that support joint and gut health
• Portion to 100-150g per meal for optimal mTOR activation without excessive caloric load; distribute protein intake across 3-4 meals for enhanced muscle protein synthesis

When to eat it post workout

Post-exercise consumption of chicken protein maximizes muscle protein synthesis when mTOR signaling and amino acid uptake are elevated; timing within 1-2 hours post-resistance training is optimal

Breaks a fast

Chicken can be consumed at any meal; however, post-workout timing (particularly after resistance training) and distribution across multiple meals (15-25g per meal) optimizes muscle adaptation and longevity