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Chicken breast, skinless, boneless Calories
High protein, low fat, versatile for many dishes
CALORIES
GI
POTASSIUM
FIBER
Chicken breast, skinless, boneless Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.1g
· 90%
Fat
1.2g
· 10%
Fiber
0g
Chicken breast, skinless, boneless Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Chicken breast, skinless, boneless Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken breast, skinless, boneless Processed?
NOVA 1
Unprocessed
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, skinless, boneless Contain Allergens?
No known major allergens
Which Diets Is Chicken breast, skinless, boneless 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, skinless, boneless Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 3.1:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Chicken breast, skinless, boneless
Chicken breast, skinless, boneless — Frequently Asked Questions
Why does skinless boneless chicken breast sometimes turn out dry?
Chicken breast is very lean, so it loses moisture quickly when overcooked. Shorter cooking times and a resting period after cooking usually help keep it juicier.
Does marinating chicken breast actually make a difference?
Yes, a marinade can improve flavor and help the surface stay more tender. Very acidic marinades left on too long can make the outer texture mushy rather than better.
Is there a meaningful nutrition difference between boiled, grilled, and baked chicken breast?
The protein remains broadly similar; the main differences come from added fat, breading, or sauces. Frying or cooking with lots of oil will raise the overall energy and fat content.
Is chicken breast a good post-workout food?
Yes, its high protein content makes it a common choice after training. Pairing it with a carbohydrate source such as rice or potatoes can make the meal more balanced depending on your goal.
Is chicken breast too heavy to eat at night?
Not usually; because it is low in fat, many people find it lighter than fattier cuts of meat. How heavy a meal feels often depends more on portion size and rich sides or sauces than on the chicken itself.
How long does chicken breast keep in the fridge, and is cooked different from raw?
Raw chicken breast should be used fairly quickly, while cooked chicken usually keeps a bit longer. Store it sealed and discard it if the smell, color, or texture becomes questionable.
Can skinless boneless chicken breast be frozen?
Yes, it freezes well both raw and cooked. Freezing it in portions makes thawing easier, and it is best not to refreeze it repeatedly after thawing.
Is it bad to eat chicken breast every day?
It is not automatically a problem, but relying on one protein source every day can reduce variety in your diet. Rotating with fish, eggs, legumes, and other meats usually gives a broader nutrient mix.
Which is the better choice: chicken breast or chicken thigh?
Chicken breast is usually leaner and milder in flavor, while thigh is typically juicier and richer. The better choice depends on your cooking method, taste preference, and overall eating pattern.
Who should be especially careful with chicken breast?
Anyone can get food poisoning from undercooked poultry, but pregnant people, older adults, young children, and immunocompromised people should be especially cautious. Safe handling matters, including avoiding cross-contamination from raw chicken juices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.