Broiler chicken meat is one of the most popular sources of animal protein in the world. This is because it is cheap, has a lot of nutrients, and has less fat than red meat. It is a great source of vitamins, minerals, and amino acids that are good for your health. But the growth of poultry production systems has made it common to use antibiotics for therapeutic, preventative, and growth-promoting reasons. This has caused a lot of worry about the presence of antibiotic residues in poultry meat and what they could do to people's health. The presence of these residues in edible tissues leads to the emergence of antimicrobial resistance, hypersensitivity reactions, and the disruption of normal gut microbiota. This review provides a thorough examination of broiler chicken meat's nutritional profile, the determinants of its quality, the use of antibiotics in poultry farming, and the presence and identification of antibiotic residues. Furthermore, the review considers public health implications, current regulatory frameworks, and novel approaches to mitigating environmental pollution stemming from antibiotic residues. The conclusions emphasize the significance of sustainable poultry practices and the necessity for more stringent regulations to safeguard consumer well-being and uphold food safety standards.