Sinceshe has contributed to over 15 digital publications. Nicki Wolf has been writing health and human interest articles since Her work has been published at various cooking and nutrition websites.
Chefs can prepare chicken in a variety of ways: rotisserie, grilled, stewed, boiled, roasted, and fried. They can use white or dark meat, and they can use the skin or go skinless. All those tweaks make a big difference when it comes to the nutrition on your plate.
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Chicken is generally low in saturated fat, especially in comparison to fatty cuts of red meat, and provides a large amount of your daily protein needs. Because protein is so vital for muscle and tissue repair, as well as brain function and energy, you may want to pair your serving of chicken with other protein-filled foods to further boost your protein intake. A 4-ounce roasted chicken breast gives you just over 25 grams of protein.
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Chicken is a popular option when it comes to lean protein, as it packs a considerable amount into a single serving without a lot of fat. Chicken comes in many cuts, including breasts, thighs, wings and drumsticks. Each cut contains a different number of calories and a different proportion of protein to fat.
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Food lessons with staying power are often learned at a young age — like the one that says fatty foods often taste so good that they tempt you to reach for another spoonful or grab another handful. As an adult, you may still prefer the fatty flavor of steaks and other meat but realize you should tip the scales with lean menu items like chicken. But here's another food lesson: Chicken isn't free of fat, either, and the tastiest portions contain — you guessed it — the most fat.