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Oven-baked fat-free chicken breast Calories
High protein, low fat, oven-baked
CALORIES
GI
POTASSIUM
FIBER
Oven-baked fat-free chicken breast Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 90%
Fat
1.1g
· 10%
Fiber
0g
Oven-baked fat-free chicken breast Vitamins & Minerals
Vitamins
B3
13.5mg · 84% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Potassium ⭐
350mg · 10% DV
Zinc
1mg · 9% DV
Oven-baked fat-free chicken breast Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Oven-baked fat-free chicken breast Processed?
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.
Does Oven-baked fat-free chicken breast Contain Allergens?
No known major allergens
Which Diets Is Oven-baked fat-free chicken breast Good For?
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
Oven-baked fat-free chicken breast Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
Foods Similar to Oven-baked fat-free chicken breast
Oven-baked fat-free chicken breast — Frequently Asked Questions
Why does oven-baked skinless chicken breast sometimes turn out dry?
Chicken breast is naturally very lean, so it loses moisture quickly when overcooked. Using evenly sized pieces, marinating first, and resting it briefly after baking can help keep it juicy.
Do I need to marinate chicken breast before baking it?
No, but a marinade can improve flavor and tenderness. Yogurt, herbs, lemon, and a small amount of oil work well, although very acidic marinades can make the surface mushy if left too long.
How can I tell when baked chicken breast is safely cooked?
The most reliable method is a food thermometer: the thickest part should reach 74°C (165°F). White meat or clear-looking juices alone are not dependable safety tests.
How long does cooked baked chicken breast last in the fridge?
Refrigerate it in a covered container within two hours of cooking and use it within 3 to 4 days. Discard it if it develops an off smell, sticky texture, or unusual discoloration.
Can oven-baked chicken breast be frozen after cooking?
Yes. Cool it fully, divide it into portions, and freeze it in airtight packaging to make reheating easier. Defrost it in the refrigerator rather than at room temperature, and avoid refreezing thawed chicken.
Is baking chicken breast better than pan-cooking it?
Baking is convenient for preparing several portions at once and needs less hands-on attention. Pan-cooking can create more browning on the outside, but either method can produce tender chicken when it is not overcooked.
What should I serve with baked lean chicken breast?
Vegetables or salad add volume and micronutrients, while beans, whole grains, or potatoes can make the meal more filling. Adding a carbohydrate source can be especially useful after exercise when you also want to replenish energy stores.
Is chicken breast better before or after a workout?
It is a practical protein choice after training as part of a balanced meal that supports muscle recovery. Before training, keep the serving moderate and avoid heavy sauces if rich foods tend to upset your stomach.
Is it bad to eat chicken breast at night?
Eating chicken at night is not inherently harmful; your overall eating pattern and comfort matter more. A very large meal or spicy, rich accompaniments close to bedtime may worsen reflux in some people.
Can I eat lean baked chicken breast every day?
It can fit into a regular diet, but rotating protein sources supports greater dietary variety. Include options such as fish, eggs, dairy foods, legumes, and other meats across the week when appropriate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.