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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
1.5g
· 3%
Protein
30.5g
· 68%
Fat
5.6g
· 29%
Fiber
0.1g
Vitamins
B3
13.2mg · 83% DV
B6
0.62mg · 36% DV
B5
1.15mg · 23% DV
Biotin
5.2µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
230mg · 33% DV
Sodium
310mg · 13% DV
Zinc
1mg · 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
1.25g
MONOUNSATURATED
2.35g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 19:1
Above the ideal 4:1 (19:1).
Chicken breast is naturally lean, so it can dry out quickly if overcooked. Marinating, avoiding excessive heat, and letting it rest after baking help keep it juicier.
No, marinating does not lower the chicken’s natural protein content. It may change the surface flavor, sodium, or carbohydrate content depending on the ingredients used.
Usually yes, because it provides a lot of protein in a relatively lean form. Pairing it with rice, potatoes, or fruit can make it more useful after harder training sessions.
Yes, for most people it works well as an evening meal because it is protein-focused and usually lighter than fried options. How heavy it feels depends more on portion size and the richness of the marinade.
It pairs well with roasted vegetables, salads, yogurt-based sides, rice, or potatoes. Adding fiber-rich vegetables can make the meal more filling and balanced.
Chicken breast is usually chosen for a leaner, more protein-focused option, while thigh is often juicier and richer in flavor. The better choice depends on whether you prioritize texture or a lighter meal.
In a sealed container, it generally keeps for about 3 to 4 days in the refrigerator. It should not sit out for long, and reheating should bring it all the way through.
Yes, cooked chicken breast can be frozen if wrapped or stored well. The texture may change slightly after thawing, but it is still practical for meal prep.
Not necessarily, but relying on one protein source every day can make your diet less varied. Rotating with other proteins and different plant foods supports better overall dietary balance.
People limiting sodium should check the marinade, since ready-made versions can be salty. Those with sensitivities to ingredients like dairy, mustard, garlic, or spices should also read the ingredient list carefully.
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.