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Plain cooked chicken-breast medallion; a lean source of protein.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chicken medallion (50 g) has 83 calories. That works out to 165 calories per 100 g. It contains 0 g of carbs, 15.5 g of protein, 1.8 g of fat and 0 g of fiber. Its 6.9 mg of B3 covers 43% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 50 g
83
KCAL / 50G
Carbs
0g
· 0% DV
Protein
15.5g
· 31% DV
Fat
1.8g
· 2% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 79% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 83 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.51 g | 3% |
| Trans fat | 0.02 g | |
| Sodium | 37 mg | 2% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 15.5 g | 31% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 50 g | 83 kcal |
| 1 ounce (medium) | 28.4 g | 47 kcal |
| 1 piece (small) | 30 g | 50 kcal |
| 1 piece (large) | 75 g | 124 kcal |
| 100 g | 100 g | 165 kcal |
| 2 piece (medium) | 100 g | 165 kcal |
| 1 serving (medium) | 120 g | 198 kcal |
| 3 piece (medium) | 150 g | 248 kcal |
| 1 serving (large) | 180 g | 297 kcal |
Calculated from 165 calories per 100 g.
A chicken medallion is a small, round portion of chicken, commonly cut from the breast. It cooks quickly and is often served as a main dish, either plain or seasoned.
Cook chicken medallions only until the thickest piece reaches 165°F (74°C), then let them rest briefly. Breast meat is lean and dries out when overcooked, so a thermometer is more reliable than cooking by time alone.
Yes, chicken medallions cook well in an air fryer. Arrange them in a single layer so hot air can circulate, turn them if needed, and check that the center reaches 165°F (74°C) before serving.
Grill chicken medallions over medium heat and avoid pressing them against the grill. Because breast medallions are small and lean, check them early and remove them once the center reaches 165°F (74°C).
Chicken medallions pair well with salt, pepper, garlic, paprika, and herbs such as thyme. For extra flavor, marinate them in the refrigerator; discard marinade that has touched raw chicken unless you cook it first.
Yes, chicken medallions can replace chicken breast pieces in many recipes, but their smaller size means they cook faster. Adjust the cooking time and check the thickest piece for an internal temperature of 165°F (74°C).
Chicken medallions go well with roasted vegetables, potatoes, rice, or a crisp salad. Their mild flavor also works with a pan sauce, but serve sauces separately if you want the cooked surface to stay browned.
Chicken medallions are safely cooked when the center of the thickest piece reaches 165°F (74°C). A food thermometer gives the clearest check; a white-looking center alone does not reliably confirm a safe temperature.
Cooked chicken medallions keep for 3–4 days in a covered container in the refrigerator. Refrigerate them promptly after cooking, and reheat leftovers until steaming hot throughout.
Yes, cooked chicken medallions can be frozen in an airtight container or freezer bag. Thaw them in the refrigerator and use them in meals such as salads, wraps, or pasta once reheated thoroughly.
Vitamins
B3
6.86mg · 43% DV
B6
0.3mg · 18% DV
B5
0.53mg · 11% DV
B12
0.17µg · 7% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
114mg · 16% DV
Zinc
0.5mg · 5% DV
Potassium ⭐
128mg · 4% DV
Sodium
37mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 83 calories in 1 piece (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A chicken medallion is a small, round or oval portion cut from chicken breast and cooked. It is a convenient way to prepare the lean breast meat rather than a dish tied to one particular regional tradition. Plainly cooked, it has a mild flavour and a firm, tender texture; because the meat is lean, it can turn dry if left on the heat too long.
Serve it with rice, potatoes or vegetables for a straightforward meal, or slice it over salad for something lighter. It is notably high in protein and contains no carbohydrates. A little oil, herbs and spices add flavour without overwhelming the chicken, while a simple sauce or vegetables can help make the plate feel more substantial.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
0.51g
MONOUNSATURATED
0.62g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.