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Lean protein, low fat, pan-fried or baked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
4.5g
· 13%
Protein
20.5g
· 60%
Fat
4.2g
· 27%
Fiber
0.5g
Vitamins
B3
7.8mg · 49% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Sodium
340mg · 15% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
1.5g
POLYUNSATURATED
1g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Chicken breast is lean, so it dries out easily if overcooked. Cooking over medium heat, avoiding long cooking times, and adding moisture-retaining ingredients like onion or yogurt can help.
Yes, you can prepare the raw mixture in advance and keep it covered in the fridge for about a day. For longer storage, freeze it in portions.
Yes, they freeze well both raw and cooked. Thaw them in the refrigerator and avoid refreezing after thawing for better food safety and texture.
Pan-cooking gives quicker browning and can keep them feeling juicier. Oven baking is easier for larger batches and gives more even, hands-off cooking.
They should no longer look pink inside, and the juices should run clear. A food thermometer is the most reliable way to confirm they have reached a safe internal temperature for poultry.
They can be, because they provide a solid amount of protein. Pairing them with an easy-to-digest carbohydrate source and vegetables usually makes the meal more balanced after training.
They pair well with salad, yogurt-based sauces, roasted vegetables, rice, bulgur, or potatoes. The best choice depends on whether you want a lighter meal or something more filling.
Often yes, because chicken breast is usually leaner than many beef cuts. But the final result still depends on what is mixed in and whether they are baked, pan-cooked, or deep-fried.
You can, but it is better not to rely on one protein source all the time. Rotating with fish, eggs, legumes, and other meats supports a more varied nutrient intake.
No, leaner does not mean unlimited. Portion size, added ingredients, cooking method, and the rest of the meal still matter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.