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High protein, low fat, oven grilled, skinless
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
150
KCAL / 100G
Carbs
0g
· 0%
Protein
30.5g
· 81%
Fat
3.2g
· 19%
Fiber
0g
Vitamins
B3
11.5mg · 72% DV
B6
0.6mg · 35% DV
B5
1.2mg · 24% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
220mg · 31% 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
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
1g
Omega 6:3 ratio 9.5:1
Above the ideal 4:1 (9.5:1).
Skinless chicken is lean, so it dries out easily if overcooked. Marinating it, avoiding unnecessarily long cooking, and letting it rest after baking help keep it juicier.
Cooking does not remove the protein itself, but water loss can make the protein seem more concentrated per 100 g. The bigger nutritional change usually comes from added oil, glaze, or sauce.
Yes, its high protein content makes it a practical option after training. Pairing it with a carbohydrate source and vegetables can make the meal more balanced.
It is usually lighter than fried chicken because it is skinless and oven-cooked. Very large portions or rich sauces, however, may still feel heavy for some people before bed.
When cooled promptly and stored in a sealed container, cooked chicken generally keeps for 3 to 4 days in the refrigerator. It should not be left at room temperature for long periods.
Yes, cooked skinless chicken freezes well. Freezing it in portions and wrapping it tightly helps limit texture changes after thawing.
Vegetables add volume and fibre to the meal, making it more filling. If you want a more complete plate, add a carbohydrate source such as rice, potatoes, or bread depending on your needs.
If you want a leaner protein option, it is often a useful alternative. Red meat and chicken differ in nutrients such as iron and vitamin B12, so variety is usually the best approach.
It can fit into a daily diet, but relying on one protein source all the time reduces variety. Rotating it with fish, eggs, legumes, and other protein foods is a more balanced habit.
Not always. Color can be affected by marinades, oven cooking, and the meat itself, so doneness should be judged by proper internal temperature rather than color alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.