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High-protein chicken cooked in air fryer with sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
3.8g
· 8%
Protein
24.5g
· 54%
Fat
7.6g
· 38%
Fiber
0.2g
Vitamins
B3
8.9mg · 56% DV
B6
0.5mg · 29% DV
B5
1.15mg · 23% DV
Biotin
5µg · 17% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
215mg · 31% DV
Sodium
320mg · 14% 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
1.8g
MONOUNSATURATED
3g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 27:1
Above the ideal 4:1 (27:1).
Sugary or thick sauces can caramelize quickly at high heat while the chicken is still finishing inside. To avoid this, add part of the sauce near the end of cooking and keep the pieces a similar thickness.
Yes, a short marinade with yogurt, lemon juice, or vinegar can help the meat feel more tender. But marinating too long, especially small pieces, can make the texture soft in an unpleasant way.
No, normal cooking does not meaningfully reduce the protein itself. What changes more is water content and texture, which can make the nutrition seem more concentrated per 100 grams.
Pairing it with salad, roasted vegetables, or a yogurt-based side makes the meal more balanced and filling. If you want a heartier plate, add a carb source such as rice, potatoes, or whole grains.
It is often more practical after training because it provides plenty of protein without the heaviness of deep frying. Before training, very rich or spicy sauces may not sit well for some people.
It generally keeps for 3 to 4 days in an airtight container in the refrigerator. Do not leave it out too long at room temperature, and reheat until fully hot in the center.
Yes, it can be frozen in portions after cooking. For better texture after thawing, reheating in the air fryer or oven usually works better than the microwave.
Usually yes, because it does not require the same amount of added oil as deep frying. But how light it feels still depends on the sauce and how much extra fat is used.
No, very thin sauces may drip off and fail to coat the chicken evenly, while very sugary sauces can burn. Thicker sauces or adding sauce in two stages usually works better.
People with high blood pressure may want to watch out for salty bottled sauces. Those with reflux, gastritis, or sensitive digestion may also react poorly to very spicy or acidic versions.
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.