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Lean protein, low fat, spiced flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0.5g
· 2%
Protein
24.5g
· 83%
Fat
2g
· 15%
Fiber
0.3g
Vitamins
B3
13.5mg · 84% DV
B6
0.7mg · 41% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Sodium
350mg · 15% DV
Potassium ⭐
330mg · 10% 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
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Chicken breast is naturally low in fat, so it dries out quickly when overcooked. Gentle simmering rather than a hard boil, plus a short rest in the cooking liquid, helps keep it juicier.
Black pepper, bay leaf, garlic, paprika, thyme, and a little cumin are common choices. Adding them to the cooking liquid early gives the meat a more even flavor.
Usually yes, because it provides a lot of protein with very little fat. Pairing it with a carbohydrate source such as rice, potatoes, or bread can make the meal more balanced after training.
Yes, and many people find it lighter than fried meat. Keeping the portion moderate and the seasoning not overly salty or spicy may make it easier to tolerate late in the day.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving cooked chicken at room temperature too long increases food safety risk.
Yes. Freezing it in small portions in airtight packaging helps preserve texture and makes reheating more convenient.
Boiled chicken breast is usually softer and milder, so it works well in salads, sandwiches, and soups. Grilled chicken has a stronger browned flavor but can become tougher if overcooked.
It goes well with vegetables, yogurt-based sauces, rice, potatoes, and legumes. These combinations can make the meal more filling and nutritionally more rounded.
People with a chicken allergy should avoid it. Those sensitive to sodium, heat, or additives should also check ready-made spice blends and seasoning mixes.
Not in any meaningful all-or-nothing way; some flavor and soluble compounds move into the liquid. If you use the broth in soup or sauce, you still make use of what was released.
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.