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Lean, high-protein, oven-cooked chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 75%
Fat
4g
· 25%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
17µg · 31% 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
1.1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
The usual causes are overcooking and slicing it too soon. Marinating, cooking just until done, and letting it rest for a few minutes help retain moisture.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it out at room temperature too long increases food safety risk.
Yes, it freezes well if portioned and wrapped tightly. Thaw it in the fridge and reheat thoroughly for the best safety and texture.
Its high protein content makes it especially practical after training. Before a workout, a lighter portion and easy-to-digest sides may feel more comfortable.
Vegetables, salad with olive oil, yogurt, legumes, or whole grains can round it out well. That adds more texture, satiety, and variety than eating protein alone.
Breast is often seen as leaner and milder, while thigh is usually juicier and more flavorful. The better choice depends on your taste, cooking style, and meal goal.
It can fit into a daily routine, but relying on one protein source all the time is not ideal. Rotating in fish, eggs, dairy, and legumes supports better dietary variety.
No, reheating does not remove the protein. It can, however, make the meat drier if you heat it too long.
It can be, because it is high in protein and contains no carbs on its own. Still, the overall meal, portion size, added oil, and sauces matter just as much.
People watching sodium should be cautious with heavily salted marinades or packaged sauces. Anyone at higher risk from foodborne illness should also pay close attention to safe handling and thorough cooking.
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.