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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
28g
· 61%
Fat
8g
· 39%
Fiber
0g
Vitamins
B3
11.8mg · 74% DV
B6
0.6mg · 35% DV
B5
1.4mg · 28% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 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
2.2g
MONOUNSATURATED
3g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 18.8:1
Above the ideal 4:1 (18.8:1).
The main step is to avoid overcooking, especially with chicken breast. Marinating beforehand and letting it rest after cooking can also help retain moisture.
Skin-on chicken usually stays juicier and develops more flavor in the oven. Skinless can work well too, but it needs closer attention to time and temperature to prevent dryness.
If cooled promptly and stored in a sealed container, it is generally 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 change slightly after thawing, so it is often best in mixed dishes, sandwiches, or soups.
Because it is high in protein, it is commonly used in post-workout meals. Before training, it may feel heavy on its own for some people, so pairing it with easier-to-digest foods can work better.
It works well with vegetables, salads, yogurt-based sides, rice, or potatoes. Those pairings can make the meal more filling and add texture, fibre, and variety.
Oven cooking is often the lighter option because it usually needs less added oil. Fried chicken may be crispier, but it typically absorbs more fat during cooking.
You can, but relying on one protein source all the time is not ideal. A more balanced routine includes variety from fish, eggs, legumes, dairy, and different cuts of meat.
No, washing raw chicken is not recommended because it can spread bacteria around the kitchen through water splashes. Safe handling and thorough cooking are the better approach.
People limiting sodium should watch out for salty marinades, seasoning mixes, or sauces. Anyone at higher risk from foodborne illness should also make sure the chicken is fully cooked, not underdone.
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.