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Grilled chicken breast marinated with soy sauce.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
2.2g
· 6%
Protein
24.5g
· 72%
Fat
3.3g
· 22%
Fiber
0.1g
Vitamins
B3
11.8mg · 74% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
220mg · 31% DV
Sodium
540mg · 23% 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.
Contains these 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
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
Chicken breast loses moisture quickly when overcooked. Cooking evenly sized pieces over fairly high heat and letting them rest for a few minutes helps keep the meat juicier.
No, but a short marinade helps the salty, savory flavor reach beyond the surface. Marinating for too long can make the outside overly salty and soften the texture.
Usually not, because soy sauce is already high in sodium. Taste the cooked chicken first before adding any additional salt.
Steamed vegetables, a crisp salad, mushrooms, or cauliflower rice balance its savory flavor well. For a more substantial meal, serve it with brown rice, buckwheat, or bulgur.
Yes, chicken provides high-quality protein, making it a practical post-workout choice. After a long or intense session, pairing it with a carbohydrate food such as rice, potatoes, or fruit can make the meal more recovery-focused.
Eating it at night is not inherently harmful; portion size and your overall eating pattern matter more. Its salty sauce may cause thirst or discomfort for some people late in the evening, so a moderate portion may be more comfortable.
Once cooled and stored in a sealed container, cooked chicken should generally be eaten within 3 to 4 days. Do not leave it at room temperature for more than two hours, and reheat it until piping hot throughout.
Yes, cooked chicken can be frozen in an airtight container or freezer bag. Freeze it in individual portions, thaw it in the refrigerator, and avoid refreezing chicken that has already been thawed.
Chicken itself is naturally gluten-free, but many regular soy sauces contain wheat. People with coeliac disease or gluten sensitivity should choose a clearly labelled gluten-free soy sauce or tamari.
Anyone with a soy allergy should avoid it. People who need to limit sodium because of high blood pressure, kidney disease, or heart conditions may also need to use less sauce or choose a reduced-sodium option.
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.