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Fat-free, high protein, low calorie, grilled preparation
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 95%
Fat
0.5g
· 5%
Fiber
0g
Vitamins
B3
13.5mg · 84% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
210mg · 30% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 9% 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
0.13g
MONOUNSATURATED
0.18g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Chicken breast is very lean, so it dries out quickly when overcooked. Cooking it briefly over medium heat, letting it rest, and using a marinade can help retain moisture.
A simple marinade without much sugar or oil usually does not meaningfully change the protein content. Rich sauces or oily marinades can increase the overall energy content and alter the flavor profile.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature too long increases food safety risk.
Yes, it freezes well when portioned and wrapped tightly. After thawing, the texture may be a little drier, so it often works best in soups, salads, or dishes with sauce.
Yes, its high protein content makes it a common choice after training. Pairing it with a carbohydrate source can make the meal more balanced, especially after hard exercise.
For most people, yes; it is often easier to tolerate than fattier fried meats. Very large portions or heavily spiced sides may still feel heavy for some individuals.
Chicken thigh is usually juicier and richer in flavor because it contains more fat. Chicken breast is leaner and milder, but it can dry out more easily if overcooked.
It goes well with vegetables, yogurt-based sauces, whole grains, legumes, and salads. These combinations can make the meal more filling and nutritionally balanced.
Not necessarily, but relying on one protein source all the time can reduce dietary variety. Rotating it with fish, eggs, legumes, dairy, and other whole foods supports a more balanced diet.
People with poultry allergy should avoid it, and anyone with a higher infection risk should pay close attention to storage, cross-contamination, and thorough cooking. If it is eaten with salty packaged sauces, sodium intake may also be worth watching.
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Nutrition data compiled from USDA FoodData Central and scientific sources.