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High in protein, low in carbs, rich in selenium and B vitamins.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
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
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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 9.4:1
Above the ideal 4:1 (9.4:1).
The most common reason is overcooking; chicken breast is naturally lean, so it dries out quickly once the internal temperature goes too high. A hard sear followed by controlled finishing and a short rest usually gives a juicier result.
No, that is a common myth. Searing mainly improves browning and flavor; avoiding overcooking and letting the meat rest matter more for juiciness.
It does not have to be, but a good marinade can improve flavor and perceived tenderness. Short marinades with yogurt, lemon, or olive oil can help, while very long acidic marinades may make the texture uneven.
A few minutes is usually enough. Resting helps the juices redistribute through the meat instead of running out as soon as you cut it.
Cooked chicken breast generally keeps for 3 to 4 days in the refrigerator in a sealed container. Do not leave it at room temperature for long, and reheat it thoroughly before eating.
Yes, cooked seared chicken breast freezes well. For better texture, freeze it in portions, wrap it tightly, and reheat it gently after thawing.
Yes, its high protein content makes it a common post-training choice. Pairing it with rice, potatoes, or vegetables can make the meal more balanced depending on your recovery and energy needs.
No, eating it at night does not make it unhealthy by itself. What matters more is your overall diet, portion size, and what you eat with it.
Vegetables add volume and satiety, while grains or potatoes can make the meal more balanced and filling. Olive oil-based salads, herbs, and yogurt sauces also work well for flavor without overpowering the chicken.
People with weakened immunity, pregnant women, older adults, and young children should be especially careful about safe cooking and handling because poultry can carry foodborne pathogens. Anyone watching sodium should also check marinades and sauces, which can add much more salt than the chicken itself.
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.