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Sauteed chicken breast Calories
High-protein, low-carb lean poultry rich in B vitamins and selenium
CALORIES
GI
POTASSIUM
FIBER
Sauteed chicken breast Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Sauteed chicken breast Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Sauteed chicken breast Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Sauteed chicken breast Processed?
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.
Does Sauteed chicken breast Contain Allergens?
No known major allergens
Which Diets Is Sauteed chicken breast Good For?
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
Sauteed chicken breast Fat Profile
SATURATED
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Foods Similar to Sauteed chicken breast
Sauteed chicken breast — Frequently Asked Questions
Why does sautéed chicken breast turn dry and tough?
Chicken breast is naturally lean, so it loses moisture quickly when cooked too long or over excessively high heat. Cook thin pieces briefly, avoid crowding the pan, and let the chicken rest for a few minutes before serving.
Does sautéing chicken breast reduce its protein?
Cooking does not remove the protein from chicken breast, although prolonged very high heat can slightly affect the availability of some amino acids. Proper cooking is still essential for food safety.
Is sautéed chicken breast better before or after a workout?
After training, chicken breast works well with a carbohydrate food such as rice, potatoes, bread, or grains as part of a recovery meal. Before exercise, a smaller, lower-fat portion may feel more comfortable to digest.
What goes well with sautéed chicken breast?
Vegetables, a yogurt-based side, and a starchy or whole-grain accompaniment make a balanced meal. Lemon, garlic, black pepper, oregano, paprika, and cumin add flavor without relying on heavy sauces.
How does sautéed chicken breast compare with chicken thigh?
Breast meat is typically leaner, milder in flavor, and easier to overcook, while thigh meat is darker, richer, and tends to stay juicy longer. Breast is ideal for quick sautéing; thighs are more forgiving in longer-cooked dishes.
How long does cooked sautéed chicken breast keep in the fridge?
Refrigerate cooked chicken in a sealed container within two hours of cooking. It is generally best eaten within three to four days, even if it still appears and smells normal.
Can you freeze sautéed chicken breast?
Yes. Cool it completely, then freeze it in an airtight container or freezer bag for best quality over the next few months. Thaw it in the refrigerator rather than on the kitchen counter.
Is it safe to reheat sautéed chicken breast?
It is safe when it was cooled and refrigerated promptly, then reheated until piping hot throughout. Reheat only the amount you plan to eat, rather than repeatedly cooling and reheating the same batch.
Is sautéed chicken breast always carbohydrate-free?
Plain chicken breast contains no carbohydrate, but coatings, marinades, and sauces can add it. Check labels on barbecue, teriyaki, honey-based, and ready-made cooking sauces if this matters to you.
Who should be cautious with sautéed chicken breast?
People following a medically prescribed protein restriction, such as some people with kidney disease, should discuss portion sizes with their clinician or dietitian. Everyone should also prevent cross-contamination by keeping raw chicken utensils and boards separate from cooked food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.