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Chicken, pan-cooked with low oil Calories
High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Chicken, pan-cooked with low oil Nutrition Facts
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
30.5g
· 67%
Fat
6.8g
· 33%
Fiber
0g
Chicken, pan-cooked with low oil Vitamins & Minerals
Vitamins
B3
13.4mg · 84% DV
B6
0.6mg · 35% DV
B5
1.05mg · 21% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
235mg · 34% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Chicken, pan-cooked with low oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken, pan-cooked with low oil Processed?
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.
Does Chicken, pan-cooked with low oil Contain Allergens?
No known major allergens
Which Diets Is Chicken, pan-cooked with low oil Good For?
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
Chicken, pan-cooked with low oil Fat Profile
SATURATED
1.7g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
Foods Similar to Chicken, pan-cooked with low oil
Chicken, pan-cooked with low oil — Frequently Asked Questions
How can I pan-cook chicken with little oil without drying it out?
Cook it over medium heat and avoid overcrowding the pan, which makes temperature control harder. Letting the chicken rest briefly after cooking also helps it retain its juices.
Why does pan-cooked chicken sometimes turn rubbery?
Rubbery chicken is usually the result of overcooking or moving it constantly in the pan. Remove it once it is fully cooked and avoid keeping it over heat longer than necessary.
Which seasonings work well with low-oil pan-cooked chicken?
Black pepper, paprika, oregano, cumin, garlic, turmeric, and lemon zest all work well. Lemon juice, vinegar, and fresh herbs can add flavor while reducing reliance on salt or rich sauces.
Do I need to marinate chicken before pan-cooking it?
No, but a short marinade can improve flavor and tenderness. Yogurt, herbs, spices, and a small amount of oil are useful choices; leaving chicken in a very acidic marinade too long can make the surface mushy.
What should I serve with pan-cooked chicken for a balanced meal?
Pair it with a large salad or cooked vegetables for volume and variety. For a more filling meal or post-workout plate, add foods such as potatoes, whole grains, or legumes.
Is pan-cooked chicken less healthy than baked chicken?
Not necessarily. The amount of oil used, avoiding burnt areas, and the type of sauce added matter more than whether it is cooked in a pan or oven.
Is low-oil pan-cooked chicken better before or after exercise?
It is a practical post-workout food when paired with a carbohydrate source to support recovery. Before exercise, keep the portion and any fatty sauces modest if you are prone to digestive discomfort.
Is it okay to eat pan-cooked chicken at night?
Plain, lightly cooked chicken can fit into an evening meal for most people. Very large portions, spicy sauces, or rich sides may worsen reflux or indigestion in sensitive individuals.
How long does cooked chicken keep in the fridge?
Refrigerate it in a shallow container within two hours of cooking. Properly chilled cooked chicken is generally best eaten within three to four days; discard it if its smell or appearance is questionable.
Can cooked pan-fried chicken be frozen?
Yes. Cool it fully, pack it in an airtight container or freezer bag, and freeze it promptly. Thaw it in the refrigerator and reheat it thoroughly rather than leaving it at room temperature.
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Nutrition data compiled from USDA FoodData Central and scientific sources.