Chicken: America’s Meat of Choice

There are few foods so naturally good for you as chicken. According to the American Dietetic Association, a baked chicken drumstick with the skin removed has less fat than the same portion of sirloin steak, beef tenderloin, pork chop or salmon.

Chicken, projected to be more than 91 lbs. per capita consumption in 2017, is by far the #1 preferred meat of U.S. consumers. 

Skinless chicken is a nutritional powerhouse and offers affordability and  smaller environmental footprints than other meat proteins.

BIG on Nutrition

  • Packed with protein. Chicken is a significant source of daily requirements of protein, niacin, B-6, B-12, vitamin D, iron and zinc.
  • Low fat and no carbs, packed full of goodness. It’s a tasty paradox. Ounce for ounce, skinless chicken is one of the lowest-fat meats around. Although breast meat definitely has the lowest fat content, even skinless dark meat is comparatively low in fat and high in iron and other essential vitamins and minerals. Plus, a good portion of the fat it does have is unsaturated — the good kind of fat. Prepared the right way, chicken is low in calories, low in cholesterol and has no carbohydrates.
  • Perfect for any diet that involves food. Chicken is the perfect ingredient in today’s most popular diet plans.  Compared to popular cuts of steak, chicken (even with the skin on) has lower fat and similar levels of protein, iron and minerals.

SMALLER Price & Eco Footprints

Though meat prices fluctuate, ounce for ounce, chicken is historically by far the best buy of the meat proteins. Plus its carbon and water impacts are significantly lower as well. For example, beef’s carbon and water footprints, are 5 times and 4.3 times that of chicken, respectively.


To learn more about the chicken’s nutritional, affordability, and sustainability benefits; cooking tips, and food safety, please visit