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Oven-baked, boneless butterfly chicken breast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
0g
· 0%
Protein
27.8g
· 79%
Fat
3.2g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% DV
Potassium ⭐
330mg · 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
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
The usual reason is overcooking; butterflied chicken cooks quickly and evenly, but it can dry out fast. Letting it rest after baking and avoiding unnecessarily long cooking helps keep it juicier.
It does not have to be, but marinating can improve flavor and surface texture. Yogurt-, lemon-, garlic-, or herb-based marinades work well, though very acidic marinades for too long can soften the texture too much.
It pairs well with roasted vegetables, salads, yogurt-based sauces, and oven-baked root vegetables. If you want a heartier meal, serve it with rice or potatoes; for a lighter plate, keep the sides vegetable-focused.
Because it is high in protein, it is especially useful in a post-workout meal. Before training, it may sit better if the portion is moderate and the meal is not too heavy in added fats or rich sauces.
Butterfly chicken refers to the cut and preparation style rather than a completely different food. It often cooks more evenly and can stay juicier, especially if prepared with skin or bone, compared with a standard breast fillet.
If cooled promptly and stored in a sealed container, cooked chicken is generally best eaten within 3 to 4 days. Leaving it at room temperature too long raises food safety risk.
Yes, it can be frozen either cooked or raw in a marinade. Wrap it well to limit air exposure, and for best texture, thaw it safely and reheat only once.
Reheat it gently at low to medium heat, ideally covered or with a small splash of liquid to reduce moisture loss. Long reheating at high power in the microwave can make the meat firmer and drier.
Not by default; on its own, it is a high-protein, zero-carb option. Whether it fits a healthy meal depends more on the amount of added oil, skin, salt, and the sides served with it.
People limiting sodium should watch salty marinades, seasoning mixes, and ready-made sauces. Pregnant people, older adults, and anyone with a weaker immune system should also be especially careful about thorough cooking and avoiding cross-contamination.
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.