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High protein, low fat, spiced, lean, cooked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
1.2g
· 4%
Protein
25.5g
· 84%
Fat
1.6g
· 12%
Fiber
0.3g
Vitamins
B3
13.5mg · 84% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Sodium
320mg · 14% DV
Potassium ⭐
340mg · 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
0.4g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
The main issue is overcooking, so cook it just until done and let it rest briefly before slicing. A simple marinade can also help the meat stay more tender.
It is often more practical after training because it provides plenty of protein with very little fat. Before training, a lighter portion and easy-to-digest sides may feel better.
When refrigerated promptly in a sealed container, cooked chicken breast is usually best eaten within 3 to 4 days. Leaving it out at room temperature for long periods increases food safety risk.
Yes, cooked chicken breast freezes well. Freezing it in portions and wrapping it tightly helps preserve texture and flavor.
It can for some people, especially if they are sensitive to chili, pepper, or strong spice blends. Those with reflux or gastritis may tolerate milder seasoning better.
Vegetables are an easy pairing because they add volume, fiber, and micronutrients. If you want the meal to feel more filling, add a whole grain, legumes, or a salad with olive oil.
It depends on your goal: breast is usually leaner and more protein-focused, while thigh is typically juicier and higher in fat. People looking for a lighter option often choose breast.
It can fit a healthy diet, but relying on one protein source all the time can reduce variety. Rotating with fish, eggs, legumes, and other whole foods gives a broader nutrient mix.
Spices mainly change flavor, not the chicken’s core protein content in any meaningful way. What changes the overall nutrition more is adding sugary sauces or extra fat during cooking.
Some blends contain a lot of salt, sugar, or additives. Checking the label is especially useful if you are trying to manage sodium intake.
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.