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Lean, high-protein, low-calorie chicken fillet
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
10.5mg · 66% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% DV
Zinc
1mg · 9% DV
Potassium ⭐
290mg · 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
0.5g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
It usually stays juicier with high heat and a short cooking time, removed as soon as it is fully cooked. A brief marinade before cooking can also help retain moisture.
The chicken’s own protein content stays largely the same, but added oil, sugar, or creamy sauces can raise the total calories and fat. The biggest difference comes from what you add, not the fillet itself.
It is often more practical after training, especially with an easy-to-digest carbohydrate source to support recovery. Before training, a lighter portion and simple cooking method are usually easier on digestion.
Vegetables add volume and a wider range of micronutrients, making the meal more complete. For more staying power, many people pair it with rice, potatoes, whole grains, or legumes depending on their eating style.
Chicken fillet is usually leaner and milder in flavor, so it is often chosen for lighter high-protein meals. Chicken thigh is typically juicier and richer tasting, but it can also be higher in fat depending on the cut and preparation.
It can fit into a daily diet if portions are appropriate and the rest of the diet is varied. It is still better to rotate protein sources such as fish, eggs, dairy, and legumes for broader nutrient intake.
Raw chicken fillet should generally be used within a short time and always by its use-by date. Cooked chicken keeps a few days in an airtight container, provided it is chilled promptly.
Yes, it can be frozen either raw or cooked. For best quality, freeze it in portions with minimal air exposure and thaw it in the refrigerator rather than at room temperature.
No, washing raw chicken is not recommended because splashing water can spread bacteria around the kitchen. Safe handling and thorough cooking are more important than rinsing.
It is suitable for most people, but anyone with a chicken allergy should avoid it. People with conditions that require controlled protein intake, such as some kidney disorders, may need individualized guidance on portion size.
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.