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Lean protein source, low carbohydrate, spiced and oven-baked
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oven-baked spiced chicken breast (150 g) has 195 calories. That works out to 130 calories per 100 g. It contains 1.8 g of carbs, 38.3 g of protein, 3.9 g of fat and 0.6 g of fiber. Its 19.2 mg of B3 covers 120% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
195
KCAL / 150G
Carbs
1.8g
· 1% DV
Protein
38.3g
· 77% DV
Fat
3.9g
· 5% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 78% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 195 kcal | |
| Total fat | 3.9 g | 5% |
| Saturated fat | 1.05 g | 5% |
| Trans fat | 0 g | |
| Sodium | 435 mg | 19% |
| Total carbohydrate | 1.8 g | 1% |
| Fiber | 0.6 g | 2% |
| Protein | 38.3 g | 77% |
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 | 195 kcal |
| 1 piece (extra small) | 60 g | 78 kcal |
| 1 piece (half) | 75 g | 98 kcal |
| 100 g | 100 g | 130 kcal |
| 1 serving (small) | 100 g | 130 kcal |
| 1 piece (small) | 120 g | 156 kcal |
| 1 serving (large) | 180 g | 234 kcal |
| 1 piece (large) | 200 g | 260 kcal |
| 2 piece (double) | 300 g | 390 kcal |
Calculated from 130 calories per 100 g.
To make oven-baked spiced chicken breast, coat the chicken with oil and your chosen seasonings, then bake in a preheated oven. Keep pieces similar in thickness so they cook evenly, and check that the thickest part reaches 165°F (74°C) for food safety.
Oven-baked spiced chicken breast usually takes about 20–25 minutes at 400°F (200°C), though thicker pieces need longer. Use an instant-read thermometer rather than relying on time alone: the thickest part should reach 165°F (74°C).
Paprika, garlic, black pepper, oregano, cumin, and chili flakes all work well with oven-baked spiced chicken breast. Combine a few with salt and a little oil for an even coating; lemon zest or curry powder can give the same basic dish a different flavor.
Keep oven-baked spiced chicken breast moist by avoiding overcooking and choosing pieces of similar thickness. A brief marinade and a little oil help, while resting the cooked chicken for a few minutes before slicing lets the juices redistribute.
You do not need to cover oven-baked spiced chicken breast for the entire cooking time. Leaving it uncovered helps the seasoning brown; if the surface is browning too quickly before the center is cooked, loosely tent it with foil for the remaining time.
Yes, marinating oven-baked spiced chicken breast adds flavor and can help keep it tender. Use a covered container in the refrigerator, and never reuse marinade that touched raw chicken as a sauce unless you bring it to a full boil.
Oven-baked spiced chicken breast pairs well with roasted vegetables, rice, potatoes, or a crisp salad. For a quick meal, serve it with a grain and a yogurt-based or lemony sauce that complements the seasoning without overpowering it.
Leftover oven-baked spiced chicken breast keeps for three to four days in the refrigerator when promptly stored in a covered container. Refrigerate it within two hours of cooking, and reheat until steaming hot throughout before serving.
Yes, cooked oven-baked spiced chicken breast can be frozen. Cool it, seal it in a freezer-safe container or bag, and thaw it in the refrigerator before reheating; slicing it before freezing makes portions easier to use.
Yes, oven-baked spiced chicken breast can also be cooked in an air fryer, provided the pieces fit in a single layer. Air fry until the thickest part reaches 165°F (74°C), checking early because smaller pieces can cook faster than in an oven.
Vitamins
B3
19.2mg · 120% DV
B6
1.27mg · 75% DV
B5
1.5mg · 30% DV
Biotin
6µg · 20% DV
Minerals
Selenium
33µg · 60% DV
Phosphorus
330mg · 47% DV
Sodium
435mg · 19% DV
Potassium ⭐
495mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 195 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.
Oven-baked spiced chicken breast is made by seasoning chicken breast with spices and baking it until cooked through. It is a straightforward home-style dish rather than one tied to a single regional cuisine, and the seasoning can range from pepper and paprika to herbs or a ready-made spice blend. The outside takes on a fragrant, lightly browned finish, while careful cooking keeps the meat tender. Serve it with vegetables, salad, grains or potatoes; leftovers also work well sliced into sandwiches or wraps. It is a lean source of protein and contains little carbohydrate, making it an easy fit for many everyday meals. For a lighter plate, use oil sparingly and pair it with plenty of vegetables.
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
1.05g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.