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High protein, skinless, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
187
KCAL / 100G
Carbs
0g
· 0%
Protein
30.2g
· 65%
Fat
7.1g
· 35%
Fiber
0g
Vitamins
B3
13.4mg · 84% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 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
1.9g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Without skin, chicken has less protection against moisture loss, so overcooking dries it out quickly. Even-sized pieces, a short marinade, and resting after cooking help keep it juicier.
Cooking does not meaningfully lower the protein content in practical terms; it mainly changes water content and texture. Skinless chicken remains a high-protein choice after air frying.
It is often more useful after training because it provides plenty of protein for recovery. Before training, it may be better paired with an easy-to-digest carbohydrate source for energy.
Vegetables add volume and fiber, while foods like potatoes, rice, or whole grains can make the meal more filling and balanced. A sauce or salad with healthy fats can also improve satiety and flavor.
Air frying usually needs less added oil while still giving some browning on the outside. Pan-frying can produce a richer texture, but it often uses more fat and can feel heavier.
This usually happens when pieces are too thick or the temperature is too high. Using similar-sized cuts, flipping during cooking, and lowering the heat slightly can help it cook through evenly.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it out too long at room temperature increases food safety risk.
Yes, cooked chicken freezes well when wrapped or sealed properly. For the best texture, reheat it gently after thawing so it does not become overly dry.
Yes, marinades can improve flavor and help the meat feel more tender, especially when they include yogurt, a little oil, herbs, or spices. Very acidic marinades left on too long can make the texture less pleasant.
Anyone handling raw chicken should be careful about cross-contamination and cook it thoroughly for safety. People limiting sodium should also watch packaged seasonings and bottled sauces, which can add a lot of salt.
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.