Poultry such as chicken or turkey provides a high protein content, especially in the breast, with comparatively little fat. Chicken breast typically contains around 22 g of protein per 100 g, while other cuts such as the leg are somewhat fattier. If the skin is eaten as well, the fat content of a portion rises noticeably, which is why it is usually removed in leaner preparations.
Like other animal proteins, the protein from poultry has a complete amino acid profile and is regarded as easily utilised. Thanks to its mild flavour and lean preparation, poultry suits a wide range of dishes, from fried strips to cooked versions for salads or bowls, and combines well with vegetables and carbohydrate sources. Poultry is also easy to prepare ahead, which makes it suitable for cooking several portions in advance.
A comparison with fish as another lean animal source can be found in the entry Fish. More on high-protein foods in general is offered by the page High-protein foods.