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High protein, healthy fats, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
0.4g
· 1%
Protein
23.5g
· 59%
Fat
7.2g
· 40%
Fiber
0g
Vitamins
B3
13.5mg · 84% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
310mg · 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
2.3g
MONOUNSATURATED
3.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
Chicken breast is naturally lean, so it loses moisture quickly if cooked too hot or too long. Moderate heat, resting after cooking, and removing it as soon as it is done help keep it juicier.
Cooked chicken breast usually keeps for 3 to 4 days in an airtight container in the refrigerator. It should not be left at room temperature for long because of food safety concerns.
Yes, it can be frozen after cooking. Freezing it in portions and sealing it well helps limit texture loss when thawing and reheating.
It is often more useful after training because it provides protein in a convenient form for recovery. Before a workout, many people tolerate it better when paired with an easy-to-digest carbohydrate source.
That depends on the portion and what you eat with it. A moderate serving with a simple side is usually fine, while a large or very rich meal may feel heavy late in the evening.
Not necessarily; butter adds flavor, while olive oil can help balance the cooking process. The main thing to watch is total added fat, since too much can make the meal feel heavier than intended.
Vegetables are an easy pairing because they add volume and variety. If you want a more filling plate, adding a side like rice, potatoes, or another starch can make the meal more balanced.
Chicken thigh is usually juicier and more flavorful because it contains more fat. Chicken breast has a milder taste and can still be tender if it is not overcooked.
Not automatically, but relying on one protein source every day can reduce dietary variety. Rotating it with fish, eggs, legumes, and other protein foods makes a diet more balanced overall.
People with kidney disease or anyone on a protein-restricted diet may need to watch portion size and should follow medical advice. Those limiting saturated fat may also want to be mindful of the butter used in preparation.
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.