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Lean protein, grilled or oven-cooked, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0.8g
· 3%
Protein
23.5g
· 80%
Fat
2.2g
· 17%
Fiber
0g
Vitamins
B3
11.7mg · 73% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% 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
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
Chicken breast is naturally lean, so it dries out quickly if cooked too long or over very high heat. A short marinade, careful timing, and a brief rest after cooking help keep it juicier.
Yes, a marinade with yogurt, lemon, oil, or spices can improve flavor and help the meat feel more tender. Very acidic marinades left on too long can make the texture less pleasant.
Grilling adds smoky flavor, while a pan gives you more control over heat and browning. For home cooking, a skillet or grill pan is often easier for keeping chicken breast from overcooking.
Often yes, because it provides a lot of protein with relatively little fat. Pairing it with rice, potatoes, bread, or vegetables can make the meal fit either recovery or lighter eating goals.
It pairs well with vegetables, yogurt-based sides, and a whole-grain option if you want a more balanced plate. If you prefer lower-carb meals, salad or grilled vegetables work well too.
In many cases, yes; chicken breast is commonly chosen as a leaner meat option. That makes it popular for people who want a protein-focused meal that feels less heavy.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it out at room temperature for too long increases food safety risk.
Yes, it can be frozen either raw in marinade or after cooking. Thaw it in the refrigerator rather than on the counter, and avoid refreezing once fully thawed.
Not reliably. Chicken should be fully cooked throughout, and the safest check is to use a food thermometer rather than judging by color alone.
You can, but relying on one protein source all the time is not ideal. Rotating with fish, eggs, legumes, and other meats supports a more varied diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.