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High-protein chicken
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Classic Chicken (150 g) has 248 calories. That works out to 165 calories per 100 g. It contains 0 g of carbs, 46.5 g of protein, 5.4 g of fat and 0 g of fiber. Its 20.5 mg of B3 covers 128% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
248
KCAL / 150G
Carbs
0g
· 0% DV
Protein
46.5g
· 93% DV
Fat
5.4g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 79% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 248 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 1.5 g | 8% |
| Trans fat | 0.05 g | |
| Sodium | 111 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 46.5 g | 93% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 248 kcal |
| 1 piece (small) | 75 g | 124 kcal |
| ½ piece (half) | 75 g | 124 kcal |
| 100 g | 100 g | 165 kcal |
| 1 serving (small) | 120 g | 198 kcal |
| 1 cup (diced) | 140 g | 231 kcal |
| 1 serving (medium) | 180 g | 297 kcal |
| 1 piece (large) | 225 g | 371 kcal |
| 1 serving (large) | 250 g | 413 kcal |
| 1 piece (extra large) | 300 g | 495 kcal |
Calculated from 165 calories per 100 g.
Cook classic chicken breast just until it is done, rather than leaving it on the heat too long. Pounding it to an even thickness helps it cook uniformly, and resting it briefly before cutting helps retain its juices.
No, do not wash classic chicken before cooking. Water can splash bacteria from raw chicken onto the sink, counters, and utensils; thorough cooking, not rinsing, makes the chicken safe to eat.
Keep raw classic chicken sealed on the lowest refrigerator shelf so its juices cannot drip onto other food. Store cooked chicken in a covered container and refrigerate it promptly instead of leaving it at room temperature.
Yes, you can freeze classic chicken. Wrap it airtight to protect its quality, and portion it before freezing so you only need to thaw what you plan to use. Cook thawed chicken rather than freezing it again raw.
Thaw classic chicken in the refrigerator for the safest, most even result. Avoid leaving it on the counter, where the outside can warm while the middle is still frozen; cook it promptly after microwave thawing.
Classic chicken breast is leaner and firmer, while thigh meat is richer and tends to stay tender during longer cooking. Choose breast for quick-cooking dishes and thighs for braises, stews, or a juicier roast.
No, classic chicken should not be eaten raw or rare. Raw chicken can carry harmful bacteria, so cook it thoroughly throughout and clean any knife, board, or surface that touched it raw.
Classic chicken leftovers work well in soup, salads, wraps, sandwiches, and fried rice. Add the cooked chicken near the end of cooking so it heats through without becoming dry.
Yes, classic chicken can be a useful post-workout food because its protein supplies building blocks for muscle repair and maintenance. Pair it with a carbohydrate such as potatoes, rice, or bread for a more complete meal.
Yes, children can eat classic chicken when it is thoroughly cooked, boneless, and cut into pieces suitable for their age. Avoid tough or oversized pieces, which can be difficult to chew and may pose a choking risk.
Vitamins
B3
20.55mg · 128% DV
B6
0.9mg · 53% DV
B5
1.5mg · 30% DV
B2
0.18mg · 14% DV
Minerals
Selenium
41µg · 75% DV
Phosphorus
342mg · 49% DV
Zinc
1.5mg · 14% DV
Potassium ⭐
384mg · 11% DV
Sodium
111mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 calories in 1 piece (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Classic Chicken is a straightforward chicken-meat serving rather than a dish tied to one particular regional recipe; it can be made from different cuts. Around the world, chicken is commonly roasted, grilled, pan-cooked or added to soups, salads and rice dishes. Its mild flavour and tender texture take well to herbs, spices and marinades, so it fits both simple weeknight meals and more seasoned regional cooking. It is high in protein and contains no carbohydrates; the exact richness depends on the cut and how it is cooked. For a lighter plate, choose a lean cut, grill or roast it, and serve with vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
1.5g
MONOUNSATURATED
1.95g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 17.4:1
Above the ideal 4:1 (17.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.