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High-protein chicken cooked without added oil
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
27.6µg · 50% DV
Phosphorus
228mg · 33% 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 14:1
Above the ideal 4:1 (14:1).
The most common reason is overcooking, especially with chicken breast because it is naturally lean. Evenly sized pieces, preheating, and letting the meat rest after cooking help keep it juicier.
No, but marinating can improve flavor and help the surface stay from drying out too quickly. Yogurt, lemon juice, spices, or mustard-based marinades are common options.
Yes, it can still brown because the circulating hot air dries the surface and promotes browning. The crust will usually be lighter than deep-fried chicken, but it can still be appealing.
It often works well because it is high in protein and contains no carbs. Many people pair it with rice, potatoes, fruit, or vegetables after training to make the meal more complete.
Yes, it can fit well into an evening meal. Its high protein content makes it filling without being heavy, especially when served with vegetables or a simple side.
Air frying usually needs less added fat and often gives a drier, lightly crisp exterior. Pan cooking can give more direct browning, but the result depends more on the oil and the cook’s attention.
It goes well with roasted vegetables, salads, yogurt-based sauces, grains, or potatoes. Since the chicken provides plenty of protein, adding a carb or vegetable side makes the meal more balanced.
It generally keeps for 3 to 4 days in an airtight container. Cool it promptly, refrigerate it soon after cooking, and reheat thoroughly before eating.
Yes, cooked portions freeze well if sealed properly. For best texture, thaw and reheat gently rather than cooking it again for a long time.
People who need higher-energy meals may find very lean chicken less satisfying on its own. As with any cooked poultry, proper cooking and storage matter because undercooked or mishandled chicken can cause food safety problems.
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Nutrition data compiled from USDA FoodData Central and scientific sources.