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Lean protein, B vitamins, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
Biotin
7µg · 23% DV
B5
1mg · 20% DV
Minerals
Selenium
17µg · 31% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, you can freeze it in portions in airtight packaging. After thawing, it is best not to refreeze it, and gentle reheating helps limit dryness.
Add a small splash of water, broth, or sauce and cover it while reheating. Short microwave intervals or low heat on the stove usually work better than aggressive high heat.
The protein does not disappear with different cooking methods; the main changes come from water loss and any added fat. Per-100-gram values can seem more concentrated if the chicken loses moisture during cooking.
Yes, its high protein content makes it a common post-exercise choice. Pairing it with a carbohydrate source and vegetables can make the meal more balanced.
Eating it at night does not automatically cause weight gain; overall intake and portion size matter more. Heavy sauces and very large late meals may be less comfortable to digest.
Vegetables add volume and variety, making the meal more filling. For more staying power, pair it with foods like rice, potatoes, whole grains, or legumes.
It can be a leaner option, especially when prepared simply, but “better” depends on the cut, portion, and the rest of the meal. Red meat and chicken also differ in taste, iron content, and fat profile.
Overcooking is the most common reason. Too much heat for too long drives out moisture, so gentler cooking and a short resting time usually improve texture.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful about thorough cooking and safe storage. Cross-contamination from raw chicken juices is also an important concern.
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.