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High-protein chicken cooked without added oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
28.5g
· 61%
Fat
8.2g
· 39%
Fiber
0g
Vitamins
B3
10.8mg · 68% DV
B6
0.48mg · 28% DV
B5
1.05mg · 21% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
215mg · 31% DV
Zinc
2mg · 18% DV
Potassium ⭐
255mg · 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
2.15g
MONOUNSATURATED
3.15g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
No. Even without added frying oil, chicken still contains its own natural fat, so “oil-free” does not mean fat-free.
Lean cuts like breast meat dry out easily when overcooked. Marinating, pounding to even thickness, and stopping cooking as soon as it is safely done help keep it juicier.
Not exactly. Air frying can give a crisp surface with less added oil, while pan frying creates a different texture because of direct contact with the hot surface.
It can be, because it is high in protein and contains no carbs on its own. Pairing it with a carbohydrate source and vegetables may make recovery meals more balanced, depending on your needs.
Yes, the timing itself is not usually the issue. Portion size, total daily intake, and heavy sauces or sides matter more than the clock.
It pairs well with salad, roasted vegetables, yogurt-based dips, or whole-grain sides. These combinations can make the meal more filling and nutritionally rounded.
Breast is leaner and higher in protein density, but it can dry out faster. Thigh usually stays juicier and more flavorful, so the better choice depends on your goal and taste preference.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving cooked chicken at room temperature too long increases food safety risk.
Yes, as long as it is cooled first and stored well. Reheating in an oven or air fryer usually preserves the texture better than a microwave.
No. Oil-free preparation may reduce added fat, but portion size and the rest of the meal still matter for overall energy intake and balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.