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High protein, very low fat
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).
Chicken breast is naturally very lean, so it dries out easily if cooked too long. Keeping pieces even in thickness, steaming just until done, and letting it rest briefly can help retain moisture.
Not in any meaningful way. Cooking mainly changes water content and texture, so the protein may seem more concentrated per 100 grams if moisture is lost.
Yes, it is a practical high-protein option for recovery and muscle repair. Since it contains no carbs, many people pair it with rice, potatoes, or fruit after training.
Yes, especially if you want a light but filling meal. Its high protein and low fat profile can work well with vegetables or yogurt-based sides in the evening.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it out at room temperature for too long increases food safety risk.
Yes, it freezes well if portioned and wrapped tightly. After thawing, the texture may be slightly drier, so it often works best in soups, sandwiches, or dishes with sauce.
It works well with vegetables, grains, potatoes, legumes, and flavorful sauces or herbs. Pairing it with fiber-rich sides makes the meal more balanced and satisfying.
Both are lean, minimally processed protein choices, but steaming often preserves texture and flavor a bit better. Boiling can cause some flavor to move into the cooking liquid.
Not necessarily, but relying on one protein source every day can make your diet less varied. Rotating it with fish, eggs, dairy, legumes, and other protein foods is usually a better long-term habit.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful about thorough cooking and safe storage. Undercooked or poorly stored chicken carries a higher risk of foodborne illness.
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Nutrition data compiled from USDA FoodData Central and scientific sources.