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Lean protein, low fat, flavorful with tomato sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
3.2g
· 12%
Protein
15.8g
· 60%
Fat
3.2g
· 28%
Fiber
0.8g
Vitamins
B3
6.8mg · 43% DV
B6
0.53mg · 31% DV
B5
0.9mg · 18% DV
B2
0.13mg · 10% DV
Minerals
Phosphorus
155mg · 22% DV
Selenium
8µg · 15% DV
Sodium
220mg · 10% DV
Potassium ⭐
330mg · 10% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.8g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Cook the chicken in a single layer over fairly high heat, working in batches if needed. Add tomatoes or sauce after the chicken has taken on some color, since overcrowding the pan makes it steam and release liquid.
Chicken breast can dry out quickly, so cook it only until done. Once the sauce is added, avoid simmering it for too long and remove it from the heat promptly.
Yes, if it is cooled and refrigerated in a covered container within two hours of cooking, it will generally keep for 3 to 4 days. Reheat it until steaming hot throughout, and avoid reheating the same portion more than once.
Yes. Cool it completely, freeze it in individual portions, and use it within 2 to 3 months for the best texture. Thaw in the refrigerator and reheat thoroughly.
Breast has a milder flavor and cooks quickly, while thigh meat tends to stay juicier and is more forgiving in a simmered sauce. Thigh is often the easier choice when the dish will cook in sauce for longer.
Bulgur, rice, whole-grain bread, or potatoes work well for soaking up the sauce, while a salad or yogurt-based vegetable side adds freshness. For a lighter plate, serve it with zucchini, cauliflower, or green beans.
Sourness may come from the tomatoes or from sauce that has not cooked long enough; a few more minutes of gentle simmering can mellow it. Bitterness is often caused by burnt garlic, tomato paste, or spices, so add liquid before they darken.
Its protein makes it a useful option for supporting muscle repair after training. Adding a carbohydrate side such as rice, bulgur, or bread may help replenish energy after harder or longer sessions.
That depends mainly on the serving size, added oil, and how spicy the sauce is. A smaller portion with a less oily, mildly seasoned sauce is usually more comfortable late in the evening.
No. Washing raw chicken can spread bacteria onto the sink and nearby surfaces; thorough cooking and careful hand and surface cleaning are the safer practices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.