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High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Boiling does not remove the protein from the meat, though prolonged cooking can change its texture and release some soluble components into the broth. Using the cooking liquid in a soup or sauce helps retain what has moved into it.
Cook pieces of similar thickness, avoid excessively high heat, and let the meat rest briefly after cooking. Overcooking is the main reason chicken breast turns tough and dry.
It works well in a post-workout meal as part of overall daily protein intake. Before training, a smaller serving paired with an easy-to-digest carbohydrate may feel more comfortable than a large meal.
Eating chicken breast in the evening does not by itself cause weight gain; overall eating patterns and energy intake matter more. Very large meals or rich sauces late at night may be uncomfortable for some people.
Vegetables or salad, legumes, and whole grains are practical pairings depending on your meal preferences. Adding a source of unsaturated fat, such as olive oil, avocado, or nuts, can also make the meal more satisfying and support absorption of fat-soluble nutrients from vegetables.
Chicken thigh is usually juicier and more flavorful because it contains more fat, while breast has a milder flavor and dries out more easily. Choose breast for a leaner, neutral-tasting option and thigh when tenderness and richness are the priority.
Refrigerate cooked chicken within two hours in a covered container. It is generally best eaten within three to four days, even if it still appears and smells normal.
Yes. Freeze it in small, airtight portions for convenient meals later, and thaw it in the refrigerator rather than at room temperature. Do not repeatedly refreeze chicken after it has been thawed.
No. Washing raw chicken can spread bacteria around the sink and nearby surfaces through splashing; thorough cooking and careful cleaning of hands, utensils, and cutting boards are safer.
People who have been advised to limit protein or phosphorus because of kidney disease should discuss suitable portions with a clinician or dietitian. Anyone who develops hives, swelling, or breathing symptoms after eating chicken should seek medical advice, as poultry allergy can occur.
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Nutrition data compiled from USDA FoodData Central and scientific sources.