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Chicken Sauté (Breast) Calories
Sautéed chicken breast, high protein, low fat
CALORIES
GI
POTASSIUM
FIBER
Chicken Sauté (Breast) Nutrition Facts
Selected: 100 g
135
KCAL / 100G
Carbs
1.2g
· 4%
Protein
23.5g
· 74%
Fat
3.2g
· 22%
Fiber
0g
Chicken Sauté (Breast) Vitamins & Minerals
Vitamins
B3
12.5mg · 78% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 9% DV
Chicken Sauté (Breast) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken Sauté (Breast) 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 Sauté (Breast) Contain Allergens?
No known major allergens
Which Diets Is Chicken Sauté (Breast) 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 Sauté (Breast) Fat Profile
SATURATED
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Foods Similar to Chicken Sauté (Breast)
Chicken Sauté (Breast) — Frequently Asked Questions
How can chicken breast sauté stay juicy instead of dry?
Cut the chicken into even pieces, preheat the pan well, and cook it quickly over medium-high to high heat. Remove it once it is fully opaque and cooked through, then let it rest briefly before serving.
When should vegetables be added to chicken sauté?
Add watery vegetables such as mushrooms, peppers, and onions after the chicken has started to brown. Adding everything at once can cool the pan and make the chicken steam rather than sauté.
Can cooked chicken breast sauté be made ahead?
Yes. Cool it promptly, refrigerate it in a covered container, and use it within 3 to 4 days. Reheat it until piping hot throughout, and avoid repeatedly cooling and reheating the same portion.
Can chicken breast sauté be frozen?
Yes, once fully cooled, it can be frozen in meal-sized portions. Defrost it in the refrigerator for best quality and do not refreeze chicken that has already been thawed.
Is chicken breast sauté a good post-workout meal?
Chicken breast provides high-quality protein, so it can work well after training. Pairing it with a carbohydrate food such as rice, potatoes, bread, or grains plus vegetables makes the meal more balanced for recovery.
Is chicken breast sauté too heavy to eat at night?
That depends mainly on the serving size and how much oil or rich sauce is used. A lightly cooked chicken sauté can be a relatively light evening meal, but people prone to reflux may want to limit spicy seasonings, heavy sauces, and large late meals.
Does adding lemon to chicken sauté reduce its protein?
No, lemon juice does not meaningfully reduce the chicken's protein. It brightens the flavor, although leaving chicken in a strongly acidic marinade for too long can change the texture of its surface.
How does chicken sauté compare with boiled chicken?
Sautéed chicken usually has a deeper, browned flavor and cooks quickly in a hot pan. Boiled chicken is milder and is often more useful for soups, salads, and recipes that need shredded meat.
Is chicken safe if it still looks slightly pink after cooking?
Color alone is not a reliable safety test, because marinades, seasonings, and natural meat pigments can leave a pink tone. The thickest part should be fully cooked rather than raw or gelatinous; using a food thermometer is the most reliable check.
Who should be especially careful with chicken sauté?
Undercooked chicken can cause foodborne illness, which is particularly risky for pregnant people, young children, older adults, and anyone with a weakened immune system. People who have been advised to limit protein for kidney disease should also discuss portion sizes with their clinician.
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Nutrition data compiled from USDA FoodData Central and scientific sources.