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Boiled chicken breast (raw weight basis) Calories
High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Boiled chicken breast (raw weight basis) Nutrition Facts
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 79%
Fat
2.6g
· 21%
Fiber
0g
Boiled chicken breast (raw weight basis) Vitamins & Minerals
Vitamins
B3
10.8mg · 68% DV
B6
0.6mg · 35% DV
B5
1.3mg · 26% DV
Biotin
4µg · 13% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
300mg · 9% DV
Boiled chicken breast (raw weight basis) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Boiled chicken breast (raw weight basis) Processed?
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.
Does Boiled chicken breast (raw weight basis) Contain Allergens?
No known major allergens
Which Diets Is Boiled chicken breast (raw weight basis) Good For?
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
Boiled chicken breast (raw weight basis) Fat Profile
SATURATED
0.7g
MONOUNSATURATED
1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 18.3:1
Above the ideal 4:1 (18.3:1).
Foods Similar to Boiled chicken breast (raw weight basis)
Boiled chicken breast (raw weight basis) — Frequently Asked Questions
What does “raw weight basis” mean for boiled chicken breast?
The portion and nutrition information are calculated from the chicken’s weight before cooking. Chicken loses water as it cooks, so a weighed cooked portion does not directly match the same weight of raw chicken.
Does boiling chicken breast reduce its protein content?
Boiling retains most of the protein. A small amount of protein and water-soluble compounds can move into the cooking liquid, so using the broth in a soup or sauce can help retain those components.
Why does boiled chicken breast turn dry and stringy?
It is usually overcooked or boiled too vigorously. Keep the liquid at a gentle simmer rather than a rolling boil, and remove the chicken as soon as it is cooked through.
How can boiled chicken breast be made more flavorful?
Simmer it with aromatics such as onion, garlic, bay leaf, peppercorns, lemon peel, or herb stems. Finish it with lemon, herbs, a yogurt-based sauce, or a little olive oil rather than relying heavily on salt.
How long does cooked boiled chicken breast keep in the refrigerator?
Refrigerate it in a covered container within two hours of cooking. It is generally best used within 3 to 4 days; discard it if it develops an off smell, sticky texture, or unusual discoloration.
Can boiled chicken breast be frozen?
Yes. Divide it into meal-sized portions and freeze in airtight containers or freezer bags. Thaw it in the refrigerator and do not refreeze chicken that has already been thawed.
What is the best way to reheat boiled chicken breast?
Reheat it only once, until it is hot throughout. To limit dryness, warm it gently in a covered pan with a splash of water or cooking broth.
Is boiled chicken breast better before or after a workout?
After training, pairing it with a carbohydrate food can support muscle repair and replenishment of energy stores. Before exercise, a smaller portion with enough time to digest may be more comfortable, especially for sensitive stomachs.
Is it a good idea to eat boiled chicken breast with rice or potatoes?
Yes. Chicken provides protein, while rice, potatoes, bread, or grains provide carbohydrate for energy. Adding vegetables makes the meal more varied, filling, and flavorful.
Should raw chicken be washed before boiling to remove antibiotics?
No. Washing raw chicken can spread bacteria around the sink and nearby surfaces. Safe handling means cooking it thoroughly and cleaning any utensils, boards, and surfaces that contacted the raw meat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.