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High protein, low fat, quick cooking
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 83%
Fat
2.2g
· 17%
Fiber
0g
Vitamins
B3
10.8mg · 68% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% 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
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
Preheat the pan well, cook the chicken in a single layer, and remove it as soon as it is cooked through. Crowding the pan causes steaming rather than browning and can make the pieces tough.
A short marinade with lemon, yogurt, herbs, garlic, or spices can add flavour, but very acidic marinades should not be left on for too long because they can affect the surface texture. Pat the chicken dry before it reaches the pan for better browning.
Pair it with colourful vegetables and a carbohydrate such as rice, potatoes, bulgur, or whole-grain bread if you want a more filling meal. A yogurt-herb sauce or a squeeze of lemon can add moisture without relying on heavy cream sauces.
It can be a convenient post-workout choice because it provides protein with little added fat when prepared simply. Add a carbohydrate source if your workout was long or intense and you want to replenish energy stores.
Yes; the timing matters less than your overall eating pattern and comfort. If you are prone to reflux or indigestion, keep late meals modest and avoid very spicy or rich sauces.
Refrigerate it within two hours of cooking in a covered container, then use it within 3 to 4 days. Reheat only the portion you plan to eat until it is steaming hot throughout.
Yes, freeze it in airtight, meal-sized portions for convenient future meals. Thaw it in the refrigerator rather than on the counter, and do not refreeze chicken that has already been thawed.
No. Washing raw chicken can spread harmful bacteria onto the sink, counters, and nearby foods; thorough cooking is what makes it safe to eat.
Lean sautéed chicken is generally a lighter option when it uses little oil and is not coated in batter. Fried chicken often absorbs more oil and may come with breading, while sautéing allows the chicken’s flavour to stand out with herbs and vegetables.
Anyone serving it to pregnant people, young children, older adults, or people with weakened immune systems should be especially careful to prevent cross-contamination and cook it fully. People with a chicken allergy should avoid it, and those following a medically prescribed protein restriction should seek individual advice.
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.