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Chicken breast sautéed with light olive oil Calories
High-protein, low-carb chicken breast sautéed with a small amount of olive oil
CALORIES
GI
POTASSIUM
FIBER
Chicken breast sautéed with light olive oil Nutrition Facts
Selected: 100 g
182
KCAL / 100G
Carbs
0g
· 0%
Protein
30.8g
· 69%
Fat
6.1g
· 31%
Fiber
0g
Chicken breast sautéed with light olive oil Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.62mg · 36% DV
B5
1.05mg · 21% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27.5µg · 50% DV
Phosphorus
245mg · 35% DV
Zinc
1mg · 9% DV
Potassium ⭐
278mg · 8% DV
Chicken breast sautéed with light olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken breast sautéed with light olive oil 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 Chicken breast sautéed with light olive oil Contain Allergens?
No known major allergens
Which Diets Is Chicken breast sautéed with light olive oil 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
Chicken breast sautéed with light olive oil Fat Profile
SATURATED
1.25g
MONOUNSATURATED
2.55g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 19.5:1
Above the ideal 4:1 (19.5:1).
Foods Similar to Chicken breast sautéed with light olive oil
Chicken breast sautéed with light olive oil — Frequently Asked Questions
How can I sauté chicken breast in light olive oil without drying it out?
Cut or pound the chicken to an even thickness, preheat the pan, and cook it briefly 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 sautéing?
No, but a short marinade with yogurt, lemon, garlic, or herbs can add flavor and tenderness. Avoid leaving it in a strongly acidic marinade for too long, as the texture can become mushy.
Which vegetables go well with sautéed chicken breast?
Peppers, zucchini, mushrooms, broccoli, spinach, and green beans pair especially well with chicken. They also add fiber and a wider range of plant compounds to a meal centered on chicken.
Is it harmful to sauté chicken breast in olive oil over high heat?
Olive oil works well for sautéing at medium to medium-high heat, but it should not be allowed to smoke continuously. Aim for a golden surface rather than burnt oil or heavily charred chicken.
Is sautéed chicken breast better before or after a workout?
It is a practical protein-rich choice after training; pairing it with a carbohydrate food such as rice, potatoes, or bread can support post-exercise refueling. Before exercise, a smaller, easy-to-digest meal may be more comfortable than a large portion.
How long does cooked sautéed chicken breast keep in the refrigerator?
Cool it and refrigerate it in a sealed container within two hours of cooking, then use it within about 3 to 4 days. Reheat it thoroughly and avoid repeatedly cooling and reheating the same portion.
Can sautéed chicken breast be frozen?
Yes. Once fully cooled, portion it into airtight containers or freezer bags and freeze it. Thaw it in the refrigerator for the best texture, and do not refreeze chicken that has already been thawed.
Does washing raw chicken remove bacteria?
No. Washing raw chicken can spread bacteria around the sink and nearby surfaces through splashing; thorough cooking is the safe way to eliminate harmful bacteria.
How does chicken breast compare with chicken thigh for sautéing?
Chicken breast has a milder flavor, is leaner, and can dry out quickly, while thigh meat is darker, more flavorful, and more forgiving if cooked a little longer. Breast suits quick cooking, whereas thigh is often preferred for a juicier result.
Why does sautéed chicken breast sometimes turn rubbery?
The usual causes are overcooking, starting with a pan that is not hot enough, or crowding the pan. Cook in batches when needed and remove the chicken from the heat as soon as it is done.
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Nutrition data compiled from USDA FoodData Central and scientific sources.