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Lean protein, low calorie, source of vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Keep the pieces at an even thickness and cook over moderate-high rather than aggressively high heat. Let the chicken rest for a few minutes after cooking so the juices redistribute.
No, but a short marinade with olive oil, garlic, herbs, pepper, or spices can add flavor. Avoid leaving it in strongly acidic ingredients such as lemon juice for too long, as the surface can become soft or mushy.
Vegetables, salad, yogurt-based sauces, and whole-grain sides all pair well with it. After training, adding a carbohydrate food such as rice, potatoes, or bulgur can make it a more complete recovery meal.
It is often convenient after training as part of a meal that supports muscle recovery. A large serving immediately before exercise may feel heavy, so allow enough time based on your own digestion.
Yes; the timing matters less than your overall eating pattern and portion size. If you are prone to reflux, avoid very large late meals or rich, spicy sauces.
Refrigerate it in a covered container within two hours of cooking and use it within 3 to 4 days. Discard it if it develops an off smell, unusual texture, or visible discoloration.
Yes, cool it promptly and freeze it in an airtight container or freezer bag. Thaw it in the refrigerator, reheat it thoroughly, and do not refreeze chicken that has been thawed.
No. Washing raw chicken can spread bacteria around the sink and nearby surfaces; safe handling and thorough cooking are more effective than rinsing.
Chicken breast is usually leaner, milder in flavor, and quicker to cook, while thigh meat is generally juicier and more forgiving. Breast can dry out more easily if overcooked.
People with a chicken allergy should avoid it. Those on medically prescribed protein restrictions, people managing gout or high uric acid, and anyone limiting sodium should consider portions and salty marinades with guidance from a healthcare professional.
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.