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High-protein, low-carb, spiced air-fried chicken breast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
172
KCAL / 100G
Carbs
1.2g
· 3%
Protein
31g
· 74%
Fat
4.3g
· 23%
Fiber
0.3g
Vitamins
B3
13.8mg · 86% DV
B6
0.62mg · 36% DV
B5
1.45mg · 29% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
245mg · 35% DV
Sodium
310mg · 13% DV
Potassium ⭐
340mg · 10% 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
1.5g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10.3:1
Above the ideal 4:1 (10.3:1).
Chicken breast is naturally lean, so it dries out easily if overcooked. Even sizing, shorter cooking, and a few minutes of resting after cooking help it stay juicier.
No, but marinating usually improves both flavor and texture. Even a short marinade with yogurt, lemon, oil, or a simple spice-and-salt mix can make a noticeable difference.
Cooking does not remove the protein itself; it mainly changes water content and texture. The bigger issue is overcooking, which makes the meat tougher rather than less nutritious.
Its high protein and low carb profile makes it especially useful after training. Before a workout, it is often better paired with a carb source like rice or potatoes for more readily available energy.
It works well with vegetables, yogurt-based sauces, salads, and whole grains. For a more balanced meal, pair it with fiber-rich vegetables and add carbs if you need more energy.
Not in any major way on their own. Overall diet, portion control, and activity level matter far more than the heat level of the seasoning.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it out too long at room temperature increases food safety risk.
Yes. Freezing it in airtight portions helps with meal prep and usually preserves texture better after thawing than freezing one large piece.
Chicken thigh is usually perceived as juicier and richer because it contains more fat. Chicken breast is milder and leaner, but it can still be very enjoyable when cooked carefully.
People limiting sodium should watch premade spice blends, which can be surprisingly salty. Very spicy versions may also irritate those with reflux, gastritis, or a sensitive stomach.
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.