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High protein, low carb, herb-seasoned
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0.6g
· 1%
Protein
31g
· 77%
Fat
3.8g
· 22%
Fiber
0.2g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% 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
1.1g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Chicken breast is naturally lean, so it dries out easily if overcooked. Cooking it over medium heat, using a marinade, and letting it rest after cooking helps keep it juicier.
Thyme does more than add smell; it gives chicken a savory, slightly earthy flavor as it cooks. It pairs especially well with lemon, garlic, and olive oil.
Yes, its high protein content makes it a common post-training choice. Adding rice, potatoes, or another carbohydrate source can make the meal more balanced for recovery.
Usually not, since chicken breast is a relatively lean meat. Baking, grilling, or pan-cooking it lightly is often easier on digestion than deep-frying.
Cooked chicken breast generally keeps for about 3 to 4 days in the refrigerator. Store it in a sealed container and reheat it thoroughly before eating.
Yes, it can be frozen either raw or cooked. For better texture and flavor, freeze it in portions, wrap it well, and avoid refreezing after thawing.
Yes, yogurt can help tenderize chicken breast and reduce the risk of it turning dry. Combined with thyme, garlic, and a little lemon, it also adds flavor.
Good options include grilled vegetables, salad, rice, bulgur, or roasted potatoes. These sides add fiber, volume, and energy to balance the protein-focused main dish.
Chicken breast is leaner and milder in flavor, while chicken thigh is usually juicier and richer-tasting. Breast suits lighter meals, while thigh is often chosen for tenderness and stronger flavor.
Most people can eat it without issue, but anyone with a chicken allergy or who has been advised to limit protein intake should be cautious. Undercooked chicken also carries food safety risks.
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.