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Lean, boiled and sautéed chicken breast, high in protein, low in fat and carbs.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 77%
Fat
3g
· 23%
Fiber
0g
Vitamins
B3
10.5mg · 66% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
190mg · 27% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 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
0.8g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Chicken breast dries out easily when overcooked, especially if it is boiled first and then kept too long in the pan. A short sauté over higher heat and a brief rest after cooking usually helps it stay juicier.
Cooked chicken usually keeps for 3 to 4 days in the refrigerator in a sealed container. If it has sat out too long at room temperature, it is safer to discard it.
Yes, it freezes well when portioned into airtight containers or freezer bags. Thaw it in the fridge and reheat only once for best quality and safety.
Yes, its high protein content makes it a practical post-training option. Pairing it with a carbohydrate source like rice or potatoes can make recovery meals more balanced.
Usually yes, because it is relatively lean compared with fried chicken. It may feel heavier if served in a large portion or with rich, oily sauces.
Vegetables are an easy match and help make the meal more filling and balanced. If you want extra energy, add rice, potatoes, or bread; if you want more richness, add olive oil or avocado.
It is usually lighter because it does not absorb as much added fat during cooking. It also keeps the focus on the chicken itself rather than batter, breading, or deep-frying oil.
No, reheating does not remove the protein. Overheating can make the texture tougher and drier, though, so gentle reheating is better.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful that chicken is fully cooked. Safe handling also matters because raw chicken can spread bacteria through cross-contamination.
Not usually; it is generally considered minimally processed because it is mainly just cooked and prepared. It becomes more processed if it includes heavy sauces, additives, or breaded coatings.
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Nutrition data compiled from USDA FoodData Central and scientific sources.