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Pan-cooked grilled chicken breast Calories
High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Pan-cooked grilled chicken breast Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Pan-cooked grilled chicken breast Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Pan-cooked grilled chicken breast Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pan-cooked grilled chicken breast Processed?
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.
Does Pan-cooked grilled chicken breast Contain Allergens?
No known major allergens
Which Diets Is Pan-cooked grilled chicken breast Good For?
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
Pan-cooked grilled chicken breast Fat Profile
SATURATED
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Foods Similar to Pan-cooked grilled chicken breast
Pan-cooked grilled chicken breast — Frequently Asked Questions
How can I pan-grill chicken breast without drying it out?
Pound or slice it to an even thickness, then cook it briefly in a well-heated pan over medium-high heat. Letting it rest for a few minutes after cooking helps retain its juices.
Does chicken breast need to be marinated before pan grilling?
No, but a marinade can improve flavor and tenderness. Yogurt, herbs, spices, and a little oil work well; leaving chicken in a strongly acidic marinade for too long can make the surface mushy.
How do I know pan-grilled chicken breast is fully cooked?
A food thermometer is the most reliable method: check the thickest part and ensure it reaches a safe internal temperature. Without one, the center should not look pink or translucent, and the juices should run clear.
How long does cooked chicken breast last in the refrigerator?
Refrigerate it in a covered container within two hours of cooking and use it within three to four days. Discard it if it develops an off smell, sticky texture, or unusual discoloration.
Can pan-grilled chicken breast be frozen?
Yes. Cool it completely, divide it into portions, and freeze in airtight packaging. Thaw it in the refrigerator rather than at room temperature, and avoid refreezing chicken that has already been thawed.
What goes well with pan-grilled chicken breast?
Vegetables, salads, yogurt-based sauces, and legumes add flavor, fiber, and variety to the meal. After exercise, pairing it with rice, potatoes, or another carbohydrate food can support replenishment of energy stores.
Is pan-grilled chicken breast better before or after a workout?
It is especially practical after training because its protein supports muscle repair and recovery. Before a workout, choose a smaller serving and include an easy-to-digest carbohydrate if you need more training fuel.
Is it unhealthy to eat chicken breast every day?
Properly stored and thoroughly cooked chicken breast can fit into a regular eating pattern. Still, rotating protein foods such as fish, eggs, dairy, legumes, and other meats helps provide greater dietary variety.
Does washing raw chicken remove bacteria?
No. Washing raw chicken can spread bacteria through splashes onto sinks, counters, and nearby utensils. Thorough cooking, careful handwashing, and preventing cross-contamination are safer practices.
Who should be cautious with pan-grilled chicken breast?
People with a chicken allergy should avoid it. Those following a medically prescribed protein restriction, including some people with kidney disease, should seek individualized guidance, and anyone with severe food allergies or coeliac disease should prevent cross-contact during preparation.
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Nutrition data compiled from USDA FoodData Central and scientific sources.