Chicken is one of Australia’s favorite foods because it is wholesome, versatile and easy to prepare. It can be cooked in many different ways, either by itself or paired with other foods such as grains, vegetables or fruits. It can be used in appetisers, soups, salads, sandwiches and main dishes. In addition to this, white meat chicken is one of the lowest fat protein sources, and leg meat, while a little higher in fat, provides a rich flavor to any meal. Chicken fits easily into today’s preference for healthy living.

Low in fat and calories

Chicken provides the complete protein you require daily and of all meats is one of the lowest in calories, fat and saturated fat. You can reduce the fat content of chicken even further by removing the skin. To avoid adding fat to chicken, use cooking methods such as stir-frying, grilling and broiling that require little or no fat. If you want to panfry, bake or grill another option is to use cooking spray, baking paper or low fat liquids in place of cooking oil.

Did you know?

- Fat in chicken is greatly reduced by removing the skin. Skinless
  breast fillet with fat removed can be lower than 1% fat content

- Chicken Breast has the lowest cholesterol of the entire bird at around 62mg/100g

Premium Protein

Our bodies require protein, and because protein can’t be stored in the body, we need a new supply every day. Chicken is an ideal source of protein because it is lower in calories, fats and saturated fats than most other meats.

Did you know?

- 100g of baked chicken will give around 9% of the recommended
  dietary intake for energy

Nutrition

Chicken is extremely dense in nutrients, including protein, zinc, iron, phosphorous, riboflavin, thiamin and niacin.

Did you know?

- Chicken contains significant quantities of many minerals, including 
  iron, zinc, magnesium and phosphorous.