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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
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
Biotin
4µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
270mg · 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
0.4g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
Pound it to an even thickness and cook it over moderate heat so the outside does not overcook before the center is done. Letting it rest for a few minutes after cooking also helps retain juices.
Yes, marinades with yogurt, lemon juice, or vinegar can help soften the surface and improve texture. Leaving it too long, however, can make the outside mushy rather than juicy.
Cooked chicken breast generally keeps for 3 to 4 days in the refrigerator. Store it in a sealed container and cool it promptly for best safety and quality.
Yes, it freezes well if wrapped or sealed tightly in portions. It is best thawed once and eaten rather than repeatedly frozen and thawed.
It is often more useful after training because its high protein content supports recovery. Before training, many people tolerate it better when paired with a carbohydrate source instead of eating it alone.
Pairing it with vegetables and a carbohydrate source such as potatoes, rice, or legumes makes the meal more balanced and filling. On its own, it is mostly a lean protein food.
It depends on your goal: chicken breast is leaner and milder, while thigh is usually juicier and more flavorful. People looking for a lower-fat option often choose breast, while those prioritizing texture may prefer thigh.
It can fit into a healthy diet, but relying on one protein source every day can reduce dietary variety. Rotating with fish, eggs, legumes, and other meats gives a broader mix of nutrients.
No, pink color alone does not always mean it is raw, because marinades, smoking, and cooking conditions can affect appearance. Food safety should be judged by proper cooking, not color alone.
Over-charring, old meat, or an overly acidic marinade can create off-flavors. Using fresh chicken, a clean grill, and avoiding excessive burning usually helps prevent this.
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.