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Lean protein, low fat, source of vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 87%
Fat
1.5g
· 13%
Fiber
0g
Vitamins
B3
11mg · 69% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
210mg · 30% DV
Potassium ⭐
350mg · 10% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
No; unless the product is clearly sold as fully cooked, it should be cooked thoroughly before eating. Raw or undercooked chicken carries a risk of foodborne illness.
Use fairly high heat for a short time and remove them as soon as they are done. Marinating first or letting them rest briefly after cooking also helps retain moisture.
Raw chicken is perishable, so it should be kept cold and ideally used within 1-2 days. Cooked chicken breast slices usually keep about 3-4 days in a clean, sealed container.
Yes, both raw and cooked slices can be frozen. Freezing them in portions and wrapping them tightly helps preserve texture and flavor better.
Yes; they are high in protein, so they fit well into a post-training meal. Pairing them with a carbohydrate source like rice, potatoes, or bread can make recovery meals more balanced.
Not by itself; weight gain depends more on total intake over time than on the clock. Because they are protein-rich, they may be a filling evening option for some people.
They pair well with vegetables, yogurt-based sauces, salads, and whole-grain sides. Combining them with fiber-rich foods can make the meal more satisfying.
It depends on your goal: breast is usually leaner and more protein-focused, while thigh is often juicier and richer in flavor. Many people choose breast when they want a lighter option.
No; washing raw chicken can spread bacteria around the sink and kitchen through splashes. It is safer to cook it directly and clean any surfaces it touches well.
People with a chicken allergy and those at higher risk from foodborne illness should be especially careful. If the slices are packaged, checking the label for added sodium, preservatives, or flavorings is also wise.
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Nutrition data compiled from USDA FoodData Central and scientific sources.