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Lean, boiled chicken meat, high protein, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
150
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 79%
Fat
3.2g
· 21%
Fiber
0g
Vitamins
B3
13.4mg · 84% DV
B6
0.6mg · 35% DV
Biotin
7µg · 23% DV
B5
1mg · 20% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
250mg · 7% 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
0.9g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
Cook it at a gentle simmer rather than a hard boil. Letting it rest briefly in the cooking liquid also helps it stay juicier.
Boiling does not destroy the protein, though the amount per 100 g can appear different after cooking because the meat loses water. Some soluble compounds move into the broth, but the chicken remains a high-protein food.
It is often more practical after training, especially when paired with a carbohydrate source. Before exercise, plain chicken can feel too heavy for some people if eaten too close to the session.
Yes, especially when it is prepared without heavy sauces or frying. Very large portions, however, may feel uncomfortable close to bedtime for some people.
Vegetables, yogurt-based sides, legumes, or whole grains can make the meal more filling and varied. The chicken provides protein, while the sides add fiber and a broader mix of nutrients.
In general, boiled chicken is the simpler option because it is not cooked with added frying fat. Fried chicken usually ends up more energy-dense and higher in total fat.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it freezes well when portioned and packed in an airtight container or freezer bag. For best quality, thaw it safely and reheat only what you plan to eat.
Not necessarily, but relying on one protein source every day can reduce dietary variety. Rotating it with other proteins and including different plant foods is usually a better long-term habit.
Anyone at higher risk from foodborne illness, such as pregnant people, older adults, and immunocompromised individuals, should make sure it is fully cooked and handled safely. People limiting sodium should also watch for salty broth, seasoning mixes, or packaged versions.
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.