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High protein, low fat, organic source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 87%
Fat
1.5g
· 13%
Fiber
0g
Vitamins
B3
13.7mg · 86% 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 ⭐
320mg · 9% 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
0.4g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Chicken breast is naturally very lean, so it dries out easily if it is boiled too long. Gentle heat, stopping once it is just cooked, and letting it rest briefly help keep it juicier.
Boiling does not remove the protein entirely, though some soluble compounds can move into the cooking liquid. The meat itself still remains a high-protein food, and using the broth in soup helps retain more of the overall nutrition.
Not necessarily. “Organic” mainly refers to farming and feed standards, not a guaranteed increase in protein or a major change in calories.
Yes, it is commonly used after training because it provides a lot of protein with very little fat. Pairing it with vegetables and, if needed, a carbohydrate source can make the meal more balanced for recovery.
Many people find it lighter than fried or fattier meats because it is low in fat. Still, a very large portion late at night may feel heavy for some people.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it freezes well when portioned and wrapped airtight. The texture may become slightly less tender after thawing, but it still works well in soups, salads, and sandwiches.
It goes well with vegetables, olive oil-based salads, yogurt sauces, and sides like grains or legumes. These pairings improve flavor and make the meal more filling and balanced.
Chicken thigh is usually juicier and more flavorful because it contains more fat. Chicken breast is leaner and often chosen when someone wants a milder taste and more protein with less fat.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful about thorough cooking and proper storage. Undercooked or poorly stored chicken can carry a higher risk of foodborne illness.
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Nutrition data compiled from USDA FoodData Central and scientific sources.