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High protein, low fat, oil-free cooking
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 83%
Fat
2.2g
· 17%
Fiber
0g
Vitamins
B3
9.8mg · 61% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
B12
0.25µg · 10% DV
Minerals
Phosphorus
190mg · 27% DV
Selenium
13µg · 24% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
A short marinade, not overcrowding the basket, and removing it as soon as it is safely cooked help retain moisture. Chicken breast dries out especially quickly if overcooked.
No. Cooking does not remove the protein, though water loss can make the protein seem more concentrated per 100 grams.
It can work for either. Before training, pair it with an easy-to-digest carbohydrate; after training, combine it with carbs and vegetables for a more balanced recovery meal.
It pairs well with vegetables, salads, yogurt-based sauces, rice, potatoes, or whole grains. The sides you choose shape the meal’s overall fullness and nutrient balance.
Usually not. When cooked without added oil, it generally contains less added fat than deep-fried chicken, although burning or heavily charring it is still not ideal.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Do not leave it at room temperature for long periods.
Yes, it freezes well if portioned and stored in an airtight container or freezer bag. For best quality, thaw safely and reheat only once.
Skin-on chicken usually stays juicier and crisps more easily, while skinless chicken is a leaner and plainer option. The better choice depends on your taste and goals.
It can fit into a regular routine, but it should not be your only protein source. Rotating it with other proteins and eating it alongside vegetables and other whole foods makes the diet more balanced.
Anyone at higher risk from foodborne illness, including pregnant people, older adults, young children, and immunocompromised individuals, should make sure it is fully cooked. People using packaged marinades or sauces should also watch sodium and ingredient lists.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.