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Oil-free, high protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oil-Free Cooked Chicken Breast (150 g) has 248 calories. That works out to 165 calories per 100 g. It contains 0 g of carbs, 46.5 g of protein, 5.4 g of fat and 0 g of fiber. Its 20.5 mg of B3 covers 128% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
248
KCAL / 150G
Carbs
0g
· 0% DV
Protein
46.5g
· 93% DV
Fat
5.4g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 79% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 248 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 1.52 g | 8% |
| Trans fat | 0.03 g | |
| Sodium | 111 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 46.5 g | 93% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 248 kcal |
| 1 ounce (small) | 28 g | 46 kcal |
| 1 piece (small) | 85 g | 140 kcal |
| 100 g | 100 g | 165 kcal |
| 1 serving (medium) | 100 g | 165 kcal |
| 1 cup (diced) | 140 g | 231 kcal |
| 1 cup (shredded) | 140 g | 231 kcal |
| 1 piece (large) | 200 g | 330 kcal |
| 1 serving (large) | 250 g | 413 kcal |
Calculated from 165 calories per 100 g.
Cook oil-free chicken breast only until it is done, since breast meat dries out quickly when overcooked. Keeping it covered in the oven or letting it rest briefly before slicing helps it retain moisture.
Store oil-free cooked chicken breast promptly in a covered container in the refrigerator and eat it within a few days. Discard it if it has been left out for too long or develops an unusual smell or texture.
Yes, oil-free cooked chicken breast freezes well. Cool it, divide it into meal-sized portions, and seal them in freezer-safe containers; thaw a portion in the refrigerator and use it soon after thawing.
Reheat oil-free cooked chicken breast gently with a splash of water, covered in a pan or in the microwave. Stop as soon as it is hot throughout, since prolonged or repeated heating can make it tough.
It can fit into a weight-loss meal because its protein can help make a meal satisfying. It does not cause weight loss by itself, so consider the portion and what you serve alongside it.
Yes, you can eat oil-free cooked chicken breast cold if it was cooled and refrigerated safely. It works well sliced into salads or sandwiches; use clean utensils when handling it.
Lemon, garlic, black pepper, paprika, and dried herbs all add flavor to oil-free cooked chicken breast without needing oil. Season it before cooking for a deeper flavor, or add fresh herbs and lemon when serving.
Use leftover oil-free cooked chicken breast in soup, tacos, wraps, grain bowls, or pasta. Add it near the end of cooking so it warms through without spending too long on the heat and becoming dry.
Chicken breast is leaner and has a firmer, milder texture, while chicken thigh is darker, richer, and usually stays juicier during cooking. Choose breast for a lighter-tasting meal or thigh when you want a more succulent result.
Yes, dogs can generally eat plain oil-free cooked chicken breast as an occasional food, provided it is fully cooked and boneless. Avoid seasoning it with onion, garlic, or salty sauces, which are unsuitable for dogs.
Vitamins
B3
20.55mg · 128% DV
B6
0.96mg · 56% DV
B5
1.47mg · 29% DV
B2
0.17mg · 13% DV
Minerals
Selenium
41µg · 75% DV
Phosphorus
342mg · 49% DV
Zinc
1.5mg · 14% DV
Potassium ⭐
384mg · 11% DV
Sodium
111mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 calories in 1 piece (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Oil-Free Cooked Chicken Breast is the lean breast meat of a chicken, cooked without added oil—often poached, baked or grilled. It is a straightforward preparation rather than a distinct regional dish, and its mild flavour makes it easy to use in many kinds of meals.
The meat is tender when gently cooked, but can turn dry if left on the heat too long. Serve it sliced over a salad, alongside vegetables and grains, or tucked into a sandwich or wrap. It is high in protein and contains no carbohydrates, making it a useful choice for a filling, lean meal. Covering it while it rests, or pairing it with a moist dressing or sauce, helps keep each serving enjoyable.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
1.52g
MONOUNSATURATED
1.86g
POLYUNSATURATED
1.11g
Omega 6:3 ratio 14.5:1
Above the ideal 4:1 (14.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.