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Chopped chicken breast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.1g
· 90%
Fat
1.2g
· 10%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% 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
0.3g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 6.7:1
Above the ideal 4:1 (6.7:1).
Cooking does not destroy the protein itself; what changes is the water content, which can make the protein seem more concentrated per 100 grams. Overcooking mainly affects texture and juiciness.
Cook it quickly over medium-high heat and stop as soon as it is done. A simple marinade and a short resting time after cooking also help retain moisture.
Raw chicken breast is usually best kept for 1-2 days in the refrigerator. Once cooked, it is generally best eaten within 3-4 days if stored covered and chilled promptly.
Yes, both raw and cooked chopped chicken breast freeze well. For best quality, wrap it tightly and thaw it in the refrigerator rather than at room temperature.
It is often more useful after training because it provides a lean source of protein. Before a workout, it may be better paired with an easy-to-digest carbohydrate if you want more readily available energy.
Yes, eating it at night is fine for most people. It is lean and high in protein, so it can fit into an evening meal without being especially heavy.
Because it is mostly protein, it pairs well with vegetables, legumes, whole grains, or healthy fats like olive oil. That makes the meal more balanced and satisfying.
Chicken breast is usually the leaner option, so it is often chosen when someone wants more protein with less fat. Chicken thigh is typically juicier and more flavorful, so the better choice depends on your goal and preference.
Not necessarily, but relying on one protein source every day can limit dietary variety. Rotating it with fish, eggs, legumes, and other protein foods is usually a better long-term habit.
Anyone handling raw chicken should be careful because undercooked poultry can carry harmful bacteria. Pregnant people, older adults, and those with weakened immune systems should be especially strict about safe storage and thorough cooking.
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Nutrition data compiled from USDA FoodData Central and scientific sources.