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Lean, high-protein chicken fillet
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
24g
· 90%
Fat
1.2g
· 10%
Fiber
0g
Vitamins
B3
13.5mg · 84% DV
B6
0.8mg · 47% DV
B5
1.1mg · 22% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% 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
0.3g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Cook it quickly over medium-high heat and let it rest before slicing. Because it is very lean, overcooking can make it dry and tough.
Most marinades mainly affect flavor and tenderness rather than the chicken itself. The nutrition changes more if the marinade adds a lot of oil, sugar, or salty sauces.
Yes, it is a common post-workout choice because it provides a lot of protein with very little fat. Pairing it with a carbohydrate source can make the meal more balanced after training.
Usually not, since it is lean and often easier to digest than fattier meats. Heavy sauces, frying, or very large portions are more likely to make the meal feel heavy.
It works well with roasted vegetables, salads, rice, potatoes, yogurt-based sauces, or legumes. The best pairing depends on whether you want a lighter meal or a more filling one.
Yes, both raw and cooked chicken fillet can be frozen if wrapped well. Thawing it in the fridge is safer than leaving it at room temperature.
In general, cooked chicken fillet keeps for about 3 to 4 days in a sealed container in the refrigerator. If the smell, texture, or color changes, it should be discarded.
Chicken fillet is usually leaner and more protein-dense, while chicken thigh is often juicier and richer in flavor. The better choice depends on whether you prioritize leanness or texture.
You can include it regularly in a balanced diet, but relying on only one protein source is not ideal. Rotating foods helps cover a wider range of nutrients and keeps meals more varied.
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 check labels on pre-seasoned or packaged versions.
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.