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Lean protein source, julienne cut
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 80%
Fat
2.5g
· 20%
Fiber
0g
Vitamins
B3
11.5mg · 72% DV
B6
0.6mg · 35% DV
B5
1.2mg · 24% DV
Biotin
4µg · 13% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
270mg · 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
0.7g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
Cook them quickly over fairly high heat and avoid overcrowding the pan so they sear instead of steam. A light coating of oil and removing them as soon as they are done helps keep them tender.
Yes, a short marinade with yogurt, lemon, or olive oil can improve tenderness and flavor. Very acidic marinades left on too long can make the surface mushy rather than juicy.
The protein does not disappear, but some soluble compounds can move into the cooking liquid and the texture changes. If you use the broth in a soup or sauce, you keep more of what was released during cooking.
Raw chicken is best cooked the same day after opening, or within 1 day at most. Once cooked, it usually keeps for a few days in an airtight container if it still smells and looks fresh.
Yes, both raw and cooked strips freeze well. Freezing them in small portions with minimal air exposure helps preserve texture after thawing.
Because they are high in protein and low in fat, they are especially convenient after training. Before a workout, many people do better pairing them with an easy-to-digest carbohydrate rather than eating them alone.
Since they provide protein but no carbs or fibre on their own, they pair well with vegetables, grains, beans, or potatoes. That combination usually makes the meal more filling and nutritionally complete.
Usually not by much, because julienne mainly describes the cut rather than a different food. The main nutritional differences come from which part of the chicken is used and whether sauces or coatings are added.
It can fit a healthy diet, but relying on one protein source every day can limit variety. Rotating with fish, eggs, legumes, and other meats gives a broader mix of nutrients.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful with chicken food safety. Proper refrigeration, avoiding cross-contamination, and thorough cooking matter most.
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Nutrition data compiled from USDA FoodData Central and scientific sources.