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Chicken breast (skinless, lean) Calories
Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES
GI
POTASSIUM
FIBER
Chicken breast (skinless, lean) Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.1g
· 90%
Fat
1.2g
· 10%
Fiber
0g
Chicken breast (skinless, lean) Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Chicken breast (skinless, lean) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken breast (skinless, lean) 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, lean) Contain Allergens?
No known major allergens
Which Diets Is Chicken breast (skinless, lean) 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, lean) Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
Foods Similar to Chicken breast (skinless, lean)
Chicken breast (skinless, lean) — Frequently Asked Questions
How can I cook skinless chicken breast without drying it out?
Pound or slice it to an even thickness, sear briefly, then finish over moderate heat until it reaches a safe internal temperature. Letting it rest for a few minutes helps retain its juices.
Should I wash chicken breast before cooking it?
No. Washing raw chicken can spread bacteria through splashing water around the sink and kitchen; thorough cooking is the safe way to handle it.
Does marinating chicken breast make it more tender?
A short marinade with yogurt, citrus, vinegar, or seasonings can improve flavor and slightly soften the surface. Leaving it too long in a strongly acidic marinade can make the texture mushy.
How long does cooked chicken breast keep in the fridge?
Cooked chicken breast generally keeps for 3 to 4 days in the refrigerator when cooled and refrigerated within two hours in a covered container. Discard it if it has been stored longer, even if it appears normal.
Can chicken breast be frozen?
Yes, both raw and cooked chicken breast can be frozen in airtight packaging. Thaw it in the refrigerator rather than on the counter to reduce food-safety risks.
Is chicken breast a good choice after a workout?
Chicken breast can fit well into a post-workout meal, especially when paired with a carbohydrate food such as potatoes, rice, whole grains, or beans. Overall daily protein and energy intake matter more than the exact timing of one meal.
What foods pair well with chicken breast?
Vegetables, salad, a source of healthy fat such as olive oil, and whole grains or legumes make chicken breast into a more balanced and satisfying meal. Lemon, peppers, and herbs add flavor without relying heavily on salty sauces.
How does chicken breast compare with chicken thigh?
Skinless chicken breast is typically leaner and milder in flavor, while chicken thigh is darker, richer, and tends to stay juicier. Thigh works especially well for longer cooking, whereas breast is suited to quick cooking.
Is it healthy to eat chicken breast every day?
Chicken breast can be part of a healthy eating pattern, but relying on it as your only protein source limits dietary variety. Include foods such as fish, eggs, dairy, legumes, and other suitable protein sources across the week.
Who should be cautious with chicken breast?
Anyone handling raw chicken should prevent cross-contamination by washing hands and cleaning boards, knives, and surfaces thoroughly. People advised to limit protein because of kidney disease should discuss portion sizes with a clinician or dietitian.
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Nutrition data compiled from USDA FoodData Central and scientific sources.