Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍗
High in lean protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
174
KCAL / 100G
Carbs
1g
· 2%
Protein
31g
· 74%
Fat
4.5g
· 24%
Fiber
0.3g
Vitamins
B3
13.7mg · 86% DV
B6
0.61mg · 36% DV
B5
1.05mg · 21% DV
B12
0.28µg · 12% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
228mg · 33% DV
Zinc
1mg · 9% DV
Potassium ⭐
270mg · 8% 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
1.02g
MONOUNSATURATED
1.58g
POLYUNSATURATED
0.82g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
The main mistake is overcooking, so use moderate heat and let it rest for a few minutes after cooking. A short marinade with yogurt, lemon juice, or a little olive oil can also help keep it tender.
Because it is high in protein and very low in carbs, it is often more practical after training as part of a recovery meal. Before training, keeping the portion moderate and pairing it with easy-to-digest foods may feel better.
Yes, as long as it is cooled promptly and stored in a sealed container in the refrigerator. For best freshness and food safety, eat it within a few days.
Yes, cooked chicken breast freezes well. Freeze it in single portions in airtight packaging and avoid refreezing after thawing.
Vegetables add volume, fibre, and extra micronutrients. On more active days, adding a carb source like rice or potatoes can make the meal more complete.
A simple yogurt, garlic, lemon, and spice marinade is a common and effective option. Leaving it too long in a very acidic marinade can sometimes affect the texture.
Chicken breast is usually chosen when you want a leaner, more protein-dense option. Chicken thigh is often juicier and richer in flavor, so the better choice depends on your goal and preference.
No, spicy seasonings do not cause significant fat loss on their own. Overall diet, portion control, and daily habits matter much more.
People with reflux, gastritis, or a sensitive stomach may not tolerate very hot or heavily spiced versions well. If a seasoning mix is salty, those watching sodium intake should check the label.
No, using less oil does not remove the chicken’s protein. The bigger issue is that very high heat or long cooking can make the texture dry and less enjoyable.
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Nutrition data compiled from USDA FoodData Central and scientific sources.