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Lean protein, low fat, high B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 87%
Fat
1.5g
· 13%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% 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
0.4g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
The usual reason is overcooking; chicken breast is very lean, so it dries out easily if simmered too long. Gentle heat and stopping once it is just cooked through help keep it juicier.
Boiling does not destroy the protein, but it does change the texture as the proteins firm up. A small amount of soluble nutrients can move into the cooking liquid, so the broth can still be useful in soups or sauces.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it freezes well if portioned and wrapped tightly. After thawing it may be a bit drier, so it often works best in salads, sandwiches, soups, or saucy dishes.
It is often more useful after training because it provides plenty of protein and fits well into a recovery meal. Before training, pairing it with a carbohydrate source is usually more practical than eating it alone.
Vegetables add volume and micronutrients, while a carbohydrate source such as potatoes, rice, or legumes can make the meal more complete. This combination is often more satisfying than chicken on its own.
Boiled chicken breast is usually the simpler, lower-fat preparation. Frying can add extra fat and increase the overall energy density of the meal.
Not necessarily, but relying on one food every day can reduce dietary variety. Rotating it with other protein sources and different plant foods makes the overall diet more balanced.
No; cooking it with onion, garlic, bay leaf, peppercorns, lemon, or herbs can improve flavor a lot. After cooking, sauces, spices, or a little olive oil can also make it more enjoyable.
People with weaker immune systems, pregnant women, older adults, and young children should be especially careful that it is fully cooked and stored safely. Chicken can carry harmful bacteria if handled poorly or left out too long.
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Nutrition data compiled from USDA FoodData Central and scientific sources.