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Grilled chicken breast with tomato or creamy sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
2.8g
· 8%
Protein
20.8g
· 59%
Fat
5.1g
· 33%
Fiber
0.3g
Vitamins
B3
8.9mg · 56% DV
B6
0.54mg · 32% DV
B5
0.9mg · 18% DV
B2
0.13mg · 10% DV
Minerals
Phosphorus
185mg · 26% DV
Selenium
14µg · 25% DV
Sodium
330mg · 14% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Avoid leaving it over very high heat for too long; sear it, then finish cooking over controlled heat until fully done. Resting it for a few minutes after cooking helps retain juices.
Sauces containing sugar, honey, or syrup are best brushed on during the last few minutes because they burn easily. Yogurt-, lemon-, or spice-based marinades can be used before cooking.
A large salad, grilled vegetables, a yogurt-based side, or a bean salad make balanced pairings. If serving it with rice, potatoes, or bread, adjust the portion to your needs.
Yes, chicken provides high-quality protein, making it useful in a post-exercise meal. After long or intense training, adding a carbohydrate source such as fruit, potatoes, rice, or bread can support recovery.
It depends on the portion and sauce; simply seasoned or lightly sauced chicken is often comfortable as an evening meal. People with reflux may do better limiting spicy, very fatty, or tomato-heavy sauces late at night.
If refrigerated within two hours of cooking in a sealed container, it should generally be eaten within 3 to 4 days. Chicken left at room temperature for too long is not made safe by reheating.
Yes, cool it fully and freeze it in an airtight container or freezer bag. Thaw it in the refrigerator and avoid refreezing chicken that has already been thawed.
Grilled chicken typically uses less added oil, while fried chicken can be heavier because of breading and frying oil. A rich creamy, mayonnaise-based, or sugary sauce can reduce that advantage.
No. Marinades, smoke, pigments near bone, and natural meat chemistry can leave some pink color. Check doneness with a thermometer instead: the thickest part should reach 74°C (165°F).
People limiting sodium should check prepared sauces, which can be quite salty. Those with milk, soy, mustard, or sesame allergies should also review marinades and sauces carefully.
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.