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Cooked skinless fat-free chicken breast Calories
High protein, low fat
CALORIES
GI
POTASSIUM
FIBER
Cooked skinless fat-free chicken breast Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Cooked skinless fat-free chicken breast Vitamins & Minerals
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
Cooked skinless fat-free chicken breast Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Cooked skinless fat-free chicken 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 Cooked skinless fat-free chicken breast Contain Allergens?
No known major allergens
Which Diets Is Cooked skinless fat-free chicken 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
Cooked skinless fat-free chicken breast Fat Profile
SATURATED
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Foods Similar to Cooked skinless fat-free chicken breast
Cooked skinless fat-free chicken breast — Frequently Asked Questions
How long does cooked skinless chicken breast keep in the refrigerator?
If it is chilled within two hours of cooking and stored in a sealed container, it is generally best eaten within 3 to 4 days. Discard it if it develops an off smell, slimy texture, or unusual discoloration.
Can cooked chicken breast be frozen?
Yes. Freeze it in meal-sized portions in airtight packaging to make thawing easier and reduce waste; thaw it in the refrigerator and reheat it thoroughly only once.
Why does chicken breast turn dry and tough?
Overcooking is the usual reason: because it is naturally low in fat, it loses moisture quickly at high heat. Cooking evenly, removing it once safely cooked, and letting it rest briefly helps it stay juicier.
How can I reheat cooked chicken breast without drying it out?
Slice it and warm it gently while covered with a small splash of water, broth, or an unsweetened sauce. Long reheating times and very high microwave power tend to toughen the meat.
Is chicken breast better before or after a workout?
It can be a convenient post-workout food when paired with a carbohydrate-containing food as part of a recovery meal. Right before training, a large serving may feel heavy for some people, so timing should match personal digestion and comfort.
What foods pair well with chicken breast for a more balanced meal?
Pair it with vegetables, beans, whole grains, or potatoes to add volume, fibre, and a broader range of nutrients. A modest source of fat such as olive oil, avocado, or a yogurt-based sauce can also improve flavor and support absorption of fat-soluble vitamins from the meal.
Does marinating chicken breast actually make it more tender?
Yogurt, lemon, vinegar, and seasonings can add flavor and make the surface somewhat more tender, but a long acidic marinade can make the outside mushy. Avoiding overcooking makes the biggest difference.
Is plain cooked chicken breast the same as processed deli chicken?
No. Plain cooked chicken breast is minimally processed, while smoked, cured, sliced deli meats, sausages, and similar products often contain more sodium, preservatives, and other additives.
Is it unhealthy to eat chicken breast every day?
Properly cooked and stored chicken breast is not inherently unhealthy, but dietary variety still matters. Including fish, eggs, legumes, dairy foods, or plant proteins across the week provides a wider mix of nutrients.
Who should be cautious with chicken breast?
People with a chicken allergy should avoid it, and anyone following a medically prescribed protein restriction, such as some people with kidney disease, should discuss portions with their clinician or dietitian. People with weakened immune systems should be especially careful to avoid undercooked chicken and cross-contamination.
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Nutrition data compiled from USDA FoodData Central and scientific sources.