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High protein, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
0.8g
· 3%
Protein
24g
· 77%
Fat
2.8g
· 20%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27.6µg · 50% 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
0.86g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
Chicken breast is naturally low in fat, so it dries out easily if overcooked. Gentle heat, stopping once it is cooked through, and letting it rest before shredding help retain moisture.
It generally keeps for 3 to 4 days in an airtight container in the refrigerator. If the smell, color, or texture changes, it should be discarded.
Yes, it freezes well when portioned and sealed tightly. For best quality and safety, thaw only what you need rather than refreezing it repeatedly.
It is often more useful after training because its high protein content supports recovery. Before a workout, it is usually better paired with a carbohydrate source instead of eaten alone.
Yes, especially if it is not covered in heavy sauces or fried coatings. If it feels too light on its own, pairing it with vegetables or a more balanced side can make the meal more satisfying.
The protein itself does not disappear with normal cooking. The bigger differences usually come from moisture loss and any oil, sauce, or seasoning added during preparation.
It works well with salads, roasted vegetables, rice, potatoes, beans, wraps, or yogurt-based sauces. Pairing it with fiber-rich foods makes the meal more balanced and filling.
Chicken breast is usually leaner and milder in flavor, which makes it popular for lighter high-protein meals. Chicken thigh is often juicier and richer, so the better choice depends on taste and cooking style.
Not necessarily, but relying on one protein source all the time can reduce dietary variety. Rotating it with fish, eggs, legumes, dairy, or other meats can support a more balanced intake.
People who need to limit sodium should watch out for heavily seasoned or pre-marinated versions. Anyone at higher risk from foodborne illness should also be careful about undercooked chicken or improper storage.
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.