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High protein, low fat, grilled, skinless and boneless
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
0g
· 0%
Protein
24.5g
· 78%
Fat
3.1g
· 22%
Fiber
0g
Vitamins
B3
8.8mg · 55% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
4µg · 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
0.8g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
A simple marinade with spices, lemon, or herbs changes the nutrition very little. Sugary sauces or lots of added oil can raise the calorie and fat content noticeably.
Cook it over fairly high heat just until done, then remove it promptly. Letting it rest for a few minutes helps the juices redistribute.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. It should not be left at room temperature for long.
Yes, both raw and cooked portions can be frozen if wrapped well. Thawing in the refrigerator is the safest option and helps preserve texture better than room-temperature thawing.
Because it is high in protein, it is commonly used in post-workout meals. Before training, it can also work well, but a very large portion or a heavy sauce may feel too filling for some people.
Pairing it with vegetables, legumes, whole grains, or yogurt makes the meal more balanced and satisfying. Since it contains no carbs, adding a carbohydrate source may make sense depending on your energy needs.
Skinless, boneless chicken chop is often perceived as juicier and more flavorful, while chicken breast tends to be leaner in texture and milder in taste. The better choice depends on the recipe and the eating experience you want.
Heavily blackened or charred bits are best not eaten regularly. To reduce this, avoid flare-ups and cook the meat through without burning the surface.
It can fit into a healthy diet, but variety still matters. Rotating it with other protein sources and including different plant foods makes the overall diet more balanced.
Anyone at higher risk from foodborne illness, such as pregnant people, older adults, young children, and immunocompromised individuals, should avoid undercooked chicken. People limiting sodium should also watch for salty marinades or sauces.
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.