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Lean, high-protein, low-calorie, diet-friendly chicken breast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 87%
Fat
1.5g
· 13%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
210mg · 30% 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
0.4g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
The main mistake is overcooking, because chicken breast is very lean and dries quickly. A brief marinade, moderate heat, and resting it for a few minutes after cooking help keep it juicy.
It depends on the result you want. Boiling gives a softer, plainer texture, while grilling adds more flavor; grilling just needs closer attention so it does not dry out.
Usually from cooking it too long, using heat that is too high, or slicing it immediately after cooking. Letting it rest briefly helps the juices stay in the meat.
Yes, its high protein content makes it a common post-training choice. For a more balanced recovery meal, many people pair it with a carbohydrate source and vegetables.
Yes, for most people it works well as a lighter protein-rich evening meal. Keeping the preparation simple rather than heavily fried or covered in rich sauces is usually easier to digest.
Vegetables are an easy match and make the meal more filling and varied. If you want a more substantial plate, add foods like rice, potatoes, or other whole-food sides depending on your needs.
Usually the word “diet” refers more to the style of preparation than to a different cut of meat. The biggest differences come from breading, sauces, added fat, and cooking method.
Cooked chicken breast should generally be eaten within a short refrigerated period. Store it in a sealed container, avoid leaving it at room temperature for long, and discard it if the smell or texture changes.
Yes, both raw and cooked chicken breast can be frozen. Freezing it in portions makes it easier to thaw only what you need, and it is safer not to refreeze it after thawing.
People with weaker immune systems, pregnant women, older adults, and young children should be especially careful about food safety. Proper cooking and avoiding cross-contamination are important because raw chicken can carry harmful bacteria.
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.