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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
239
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 47%
Fat
13.6g
· 53%
Fiber
0g
Vitamins
B3
11.2mg · 70% DV
B6
0.52mg · 31% DV
B5
0.9mg · 18% DV
Biotin
4.2µg · 14% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% 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
3.1g
MONOUNSATURATED
5.9g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 33.8:1
Above the ideal 4:1 (33.8:1).
Cook it over medium heat and avoid overcrowding the pan so the heat stays even. Thicker pieces can be finished with a lid on the pan or briefly in the oven.
Yes, marinades with yogurt, lemon juice, or seasonings can improve tenderness and flavor. Very acidic marinades left too long can make the texture overly soft.
It is often more comfortable after training because its protein can fit well into recovery meals. Before exercise, the higher fat from pan-frying may feel heavy for some people.
Vegetables, salad, yogurt-based sides, or cooked greens help round out the meal. If you want a heartier plate, add rice, potatoes, or whole grains depending on your eating style.
If refrigerated promptly after cooking, it is usually best eaten within 3 to 4 days. Store it in a sealed container to help maintain quality and food safety.
Yes, cooked chicken freezes well when cooled first and packed in an airtight container or freezer bag. Reheat it thoroughly after thawing and avoid repeated freeze-thaw cycles.
It can, especially if reheated too long or over high heat. Gentle reheating, ideally covered, helps preserve more moisture.
Usually yes, because it does not rely on a flour or breadcrumb coating. That keeps the dish focused more on the chicken itself and the cooking fat used.
Yes, but it is still wise to vary your protein sources and include plenty of plant foods across the week. Regular intake also makes the choice of oil and cooking method more important.
People with reflux, gallbladder issues, or sensitive digestion may find fatty fried foods harder to tolerate. Heavily salted or spicy versions may also be less suitable for those with stomach sensitivity or who need to watch sodium.
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.