Chickens belong to poultry and contribute lots as a source of meat and egg for human. There is no restriction to consume meat and eggs from chicken considering religion, nation, cast, health status etc. Since early history the chickens are jangle fowl (Gallus gallus) and have different varieties distributed throughout the globe. Considering lower productivity but increasing demand of animal protein due to growing population researchers has studied to improve their productivity. Finally, two types of commercial chickens have innovated separately for egg and meat production. Broiler is specialized for higher meat production within short period but consuming less feed. In comparison to native chicken it provides two times more meat (2.0 kg vs 1.0 kg) within short duration (5-week vs 24 weeks) and less feed (feed conversion ratio 1.5 vs 4.0). Mentioned characteristics helps to increase their productivity more than 300, but meat from other poultry species, beef, pork and red meat has decreased dramatically during last decades. Due to low production cost it contributes nutrition security for low income group of people especially in developing countries. Its contribution is mentionable because it is a good source of animal protein containing all the essential amino acids required for growth and development of body. But, in many countries broiler industry has facing challenges due to some rumor and unethical business manner, which need to be addressed for sustainable development of this sector considering importance of global nutrition and food security.