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Lean protein, low calorie, boiled
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
24.5g
· 83%
Fat
2.2g
· 17%
Fiber
0g
Vitamins
B3
10.5mg · 66% DV
B6
0.55mg · 32% DV
B5
0.85mg · 17% DV
B2
0.13mg · 10% DV
Minerals
Selenium
17µg · 31% 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
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
It usually dries out when it is cooked too long or simmered too aggressively. Gentle cooking and letting it rest briefly in its cooking liquid can help keep it juicier.
Yes, it can work well as a convenient high-protein option after training. Pairing it with rice, potatoes, or fruit can make the meal more balanced if you also want carbohydrates.
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 for too long increases food safety risk.
Yes, freezing in small airtight portions works well. The texture may soften slightly after thawing, but it is still useful in soups, salads, wraps, and stir-fries.
It pairs well with vegetables, grain sides, legumes, yogurt-based sauces, and salads. Combining it with other foods can improve both satiety and meal variety.
Boiled chicken is usually the simpler option because it does not require added frying fat. Fried chicken may be more flavorful, but it is often heavier and richer overall.
Yes, it is fine for an evening meal. Many people choose it when they want a lighter protein option without heavy breading or rich sauces.
Boiling is a mild cooking method, so the flavor can seem flat without seasoning. Cooking it with aromatics or serving it with lemon, herbs, pepper, or a light sauce usually helps.
No, boiled chicken is not automatically fat-free just because it is boiled. It is simply a leaner preparation than many fried or heavily sauced chicken dishes.
People with chicken allergies should avoid it, and anyone with higher food safety risk should be strict about storage and reheating. If it is a packaged product, checking the ingredient list and sodium content is also sensible.
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Nutrition data compiled from USDA FoodData Central and scientific sources.