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Lean protein, low fat, good source of B vitamins and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
150
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 79%
Fat
3.2g
· 21%
Fiber
0g
Vitamins
B3
10.5mg · 66% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
190mg · 27% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 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
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
The usual cause is overcooking, which tightens the muscle fibers and pushes out moisture. Gentle heat, shorter cooking, and resting it in a little cooking liquid can help keep it juicier.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3–4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it freezes well if portioned and wrapped airtight. The texture may soften slightly after thawing, but it still works well in soups, salads, and sandwiches.
Yes, it is a practical high-protein option after training. Since it contains no carbs, pairing it with rice, potatoes, fruit, or bread may make recovery meals more balanced.
Yes, it can be a light protein choice in the evening. Just keep portions and rich sauces in check if heavy meals close to bedtime tend to bother your digestion.
Vegetables add volume and variety, while grains or potatoes can make the meal more filling. Olive oil, yogurt-based sauces, herbs, and lemon are simple ways to improve flavor without making it overly heavy.
Boiled chicken is usually a plainer option because it is cooked without the extra fat used in frying. Fried chicken can be enjoyable, but it often raises the meal’s overall fat and energy density.
Boiling does not remove the protein, but some water-soluble compounds can move into the cooking liquid. Using the broth in soup or sauces helps retain value and flavor.
It can fit into a healthy diet, but relying on one protein source every day can limit dietary variety. Rotating with other proteins and including plenty of plant foods is usually a better long-term habit.
People with weaker immune systems, pregnant women, older adults, and young children should be especially careful that it is fully cooked and stored safely. Those limiting sodium should also watch out for salty broths or seasoning mixes used during cooking.
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.