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Lean, high-protein, low-calorie, air-fried
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
0g
· 0%
Protein
29.5g
· 82%
Fat
2.8g
· 18%
Fiber
0g
Vitamins
B3
13.5mg · 84% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
Biotin
4µg · 13% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
220mg · 31% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 9% 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
0.7g
MONOUNSATURATED
1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
The usual causes are overcooking and using heat that is too high for too long. Pounding it to an even thickness, marinating briefly, and letting it rest after cooking help retain moisture.
Yes, a marinade can improve flavor and make the texture feel more tender. Just avoid leaving it too long in very acidic mixtures, which can soften the surface too much.
Usually yes, because it is high in protein and easy to build into a recovery meal. Pairing it with a carbohydrate source like rice or potatoes can make the meal more balanced after training.
For many people it feels lighter than heavily fried chicken because it is relatively lean. Tolerance still depends on portion size and what you eat with it, especially rich sauces or large sides.
The biggest difference is the coating and added fat. Airfried chicken breast is usually a simpler, less processed option with a leaner overall profile.
It works well with salads, yogurt-based sauces, roasted vegetables, rice, potatoes, or whole grains. Adding high-fiber sides can make the meal more filling and balanced.
It generally keeps for about 3 to 4 days in an airtight container. Cool it promptly, refrigerate it soon after cooking, and reheat thoroughly before eating.
Yes, cooked portions freeze well if sealed properly. For the best texture, freeze in portions and reheat gently so it does not dry out further.
No, the cooking method does not remove the protein itself. What changes more is water content and texture, so it still remains a high-protein choice.
People watching sodium should pay attention to seasoning blends, marinades, and bottled sauces. Anyone handling raw chicken should also be careful about cross-contamination and safe cooking practices.
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.