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High-protein, low-carb chicken fillet with reduced added fat from air-fryer cooking.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
172
KCAL / 100G
Carbs
1.8g
· 4%
Protein
30.8g
· 72%
Fat
4.6g
· 24%
Fiber
0.4g
Vitamins
B3
13.7mg · 86% DV
B6
0.62mg · 36% DV
B5
1.45mg · 29% DV
Biotin
6µg · 20% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
245mg · 35% 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
1.2g
MONOUNSATURATED
1.6g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10.3:1
Above the ideal 4:1 (10.3:1).
A short marinade, a light coating of oil, and evenly sized pieces help it stay moist. The biggest factor is avoiding overcooking and letting it rest for a few minutes before slicing.
Once cooled and stored in a sealed container, it is generally best eaten within 3–4 days. Leaving it at room temperature for long periods is not recommended for food safety.
Yes, it freezes well if packed in portions and wrapped tightly to limit air exposure. For the best texture, avoid repeated thawing and refreezing.
Not in any meaningful way; cooking mainly changes water content and texture. Overcooking can make it tougher, but it does not significantly remove the protein.
Its high protein content makes it a practical post-workout option. Before training, many people tolerate it better when paired with an easy-to-digest carbohydrate rather than eating it alone.
Yes, it can work well as a light but filling evening meal. If the seasoning is very spicy, though, it may bother people who are prone to reflux or stomach irritation.
It goes well with vegetables, salads, yogurt-based sauces, or a whole-grain side. Pairing it this way makes the meal more balanced and often more satisfying.
Chicken fillet is usually leaner and milder in flavor, while thigh is typically juicier and richer-tasting. The better choice depends on whether you want a lighter meal or a more tender, flavorful bite.
People with chicken allergies or sensitivity to certain spices should be cautious. Those who need to monitor protein intake, such as some people with kidney disease, may also need portion guidance from a clinician.
This usually happens when the pieces are too thick, the temperature is too high, or the basket is overcrowded. Using evenly sized pieces and cooking in a single layer helps it cook more evenly.
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.