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High protein, low fat, quick cooking
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
0g
· 0%
Protein
24.5g
· 73%
Fat
4.1g
· 27%
Fiber
0g
Vitamins
B3
10.8mg · 68% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 9% 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
1.1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
Use a hot pan, cook it quickly, and avoid cutting the pieces too small. Adding salty or acidic sauces too early can also make the meat lose moisture faster.
Yes, if it was cooled promptly and refrigerated after cooking. It is generally best eaten within 3–4 days for safety and quality.
Yes, portion it into airtight containers or freezer bags before freezing. After thawing, reheat it once thoroughly rather than repeatedly warming and cooling it.
Because it is high in protein, it is often more useful after training as part of recovery. Before a workout, many people tolerate it better when paired with an easy-to-digest carbohydrate rather than eaten alone.
Not usually, if it is cooked simply and not overloaded with oil or heavy sauces. Rich, creamy, or very spicy versions may feel heavier before bed.
Vegetables work well because they add volume and make the meal more balanced. Rice, potatoes, or whole grains can also turn it into a more filling main meal.
Sautéed chicken usually has more browning and flavor, while boiled chicken tends to be plainer and softer. The final nutrition can also change more with sautéed chicken depending on how much oil or sauce is used.
No, washing raw chicken is not recommended because it can spread bacteria around the sink and kitchen. Proper cooking and careful cleaning of surfaces are the safer approach.
It usually happens when the chicken is overcooked or cooked too long over gentle heat. Evenly sized pieces and fast cooking in batches help keep the texture tender.
Pregnant people, older adults, young children, and anyone with a weakened immune system should avoid undercooked chicken. People using bottled sauces should also watch for added sodium and other ingredients.
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.