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Lean protein, low calorie, lightly seasoned
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
112
KCAL / 100G
Carbs
0.7g
· 3%
Protein
23.5g
· 85%
Fat
1.6g
· 12%
Fiber
0.2g
Vitamins
B3
11.2mg · 70% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
210mg · 30% DV
Sodium
220mg · 10% DV
Potassium ⭐
330mg · 10% 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
0.4g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Chicken breast is naturally lean, so it dries out easily when overcooked. Cooking it just until done over moderate heat and letting it rest briefly helps keep more moisture inside.
A simple marinade with spices, lemon, or yogurt does not meaningfully reduce its protein. What changes the overall nutrition more is added oil, sugar, or salty sauces.
It is often more useful after training because it provides protein in a relatively light form. Before a workout, it can still work well if paired with an easy-to-digest carbohydrate source and kept low in heavy fats.
Vegetables add volume and variety, while foods like rice, potatoes, whole grains, or legumes make the meal more filling. This creates a plate that is not just protein-focused but also more practical for energy and satiety.
Chicken breast is usually leaner and milder in flavor, while thigh is typically juicier and richer-tasting. The better choice depends on whether you want a lighter option or prioritize tenderness and flavor.
If cooled and refrigerated promptly, cooked chicken breast is generally best eaten within 3 to 4 days. Discard it if the smell, texture, or appearance changes.
Yes, both raw and cooked chicken breast freeze well. Freezing it in portions and sealing it tightly helps limit texture loss and makes later use easier.
It can fit into a daily diet, but relying on a single protein source all the time is not ideal. Rotating with fish, eggs, dairy, legumes, and other meats supports a more varied nutrient intake.
It is usually considered lighter than fried or fatty meat dishes. Still, very large portions or spicy, salty, or rich sauces may feel uncomfortable late in the evening for some people.
Anyone at higher risk from foodborne illness, including pregnant people, older adults, young children, and immunocompromised individuals, should make sure it is fully cooked and handled safely. People limiting sodium should also check seasoning blends and packaged versions carefully.
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.