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Lean, high protein, low fat, grilled
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
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Selenium
17µg · 31% 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 6:1
Above the ideal 4:1 (6:1).
Pound it to an even thickness, cook it over medium-high heat for a short time, and let it rest for a few minutes before slicing. Overcooking is the main reason chicken breast turns dry.
The most reliable method is a food thermometer: the thickest part should reach 74°C (165°F). Colour alone is not always a dependable indicator of doneness.
Marinades based on lemon, herbs, garlic, and spices add little nutritional change. Sugary glazes, honey, creamy sauces, or added oils can substantially change the finished dish.
Refrigerate it in a covered container within two hours of cooking and use it within 3 to 4 days. Chicken left at room temperature for an extended period should be discarded.
Yes. Freeze it in individual airtight portions for easier thawing and use. Thaw it in the refrigerator rather than on the counter, and avoid repeatedly refreezing thawed chicken.
It is a practical post-workout choice because it provides high-quality protein. Pairing it with a carbohydrate food such as potatoes, rice, grains, or fruit can support recovery after demanding training.
Eating chicken breast at night is not inherently harmful; overall intake and personal comfort matter more than the clock. A very large, spicy meal or rich side dishes may aggravate reflux in some people.
Chicken breast is usually the leaner option, while thigh meat is darker, juicier, and often more flavorful. Skinless thigh can still fit a balanced diet, especially when variety and satisfaction are priorities.
Combine it with vegetables, salad, or legumes for fibre and volume, then add grains, potatoes, or another starch according to your energy needs. A little olive oil, avocado, or yogurt-based sauce can make the meal more satisfying.
People with a chicken allergy should avoid it. Anyone following a medically prescribed protein restriction, such as some people with kidney disease, should ask their clinician or dietitian about an appropriate portion; raw chicken also needs careful handling to prevent cross-contamination.
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.