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High protein, healthy fats, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.2g
· 3%
Protein
23.5g
· 61%
Fat
6.2g
· 36%
Fiber
0.3g
Vitamins
B3
11.5mg · 72% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
14µg · 25% DV
Zinc
1mg · 9% DV
Potassium ⭐
320mg · 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
3.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 11.4:1
Above the ideal 4:1 (11.4:1).
Overcooking is the main reason chicken breast turns dry. A short marinade, moderate heat, and a few minutes of resting after cooking help it stay juicier.
The protein content stays broadly similar, while the flavor changes much more than the core nutrition. The fat content can rise somewhat depending on how much olive oil is used and retained.
It can work at either time. Before training, a lighter serving with easy-to-digest sides is often more comfortable; after training, it fits well into a protein-focused meal.
Common choices include black pepper, paprika, cumin, garlic, thyme, and rosemary. Lemon juice or a yogurt-based marinade can also balance the spices and improve flavor.
It pairs well with vegetables, salads, yogurt-based sides, or whole grains. That adds volume, fibre, and a wider range of micronutrients to the meal.
Cooked chicken breast usually keeps for 3 to 4 days in an airtight container in the refrigerator. It should not sit at room temperature for long, and it should be reheated thoroughly before eating.
Yes, both raw and cooked chicken breast can be frozen if wrapped well. Thawing it in the refrigerator is the safer option and helps preserve texture better than thawing at room temperature.
Cooking it too long or at overly high heat can make it tough. Even thickness, not overcrowding the pan, and removing it once safely cooked all help preserve tenderness.
Not necessarily, but relying on one protein source all the time can reduce dietary variety. Rotating it with fish, eggs, legumes, and other whole foods is usually a better long-term habit.
People with reflux, gastritis, or very sensitive digestion may find heavily spiced meals irritating. Pre-mixed spice blends can also be high in sodium, so checking the label is wise.
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.