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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
27.6µg · 50% 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).
Pound or butterfly the breast to an even thickness and cook it quickly over high heat. Letting it rest for a few minutes after cooking also helps retain its juices.
Lemon, garlic, black pepper, oregano, cumin, and sweet paprika pair especially well with chicken. Add sugary glazes near the end of cooking so they do not burn over the fire.
It is best to trim away heavily blackened or fully carbonized areas. Avoiding direct flare-ups and turning the chicken regularly helps limit excessive charring.
Serve it warm or chilled, sliced over leafy greens, tomatoes, roasted vegetables, and a lemon-olive oil dressing. The combination makes a more satisfying and varied meal.
It can be a convenient protein choice after training to support muscle repair. Before exercise, choose a lighter serving and avoid heavy accompaniments if you are prone to stomach discomfort.
No. Washing raw chicken can spread bacteria onto the sink, countertops, and nearby foods; thorough cooking is the safer step.
The most reliable method is checking the thickest part with a food thermometer; poultry should reach a safe internal temperature. Clear juices and opaque flesh can be helpful signs, but color alone is not a reliable test.
Cool it promptly and store it in a sealed container in the refrigerator. It is generally best used within 3 to 4 days; discard it if its smell or texture has changed.
Yes. Once fully cooled, freeze it in an airtight container or freezer bag, then thaw it in the refrigerator rather than on the counter. Reheat thawed chicken thoroughly before eating.
Chicken breast has a milder flavor and leaner texture, while thigh meat is typically juicier and more richly flavored. Thigh is often more forgiving than breast during longer or hotter cooking.
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.