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Lean protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
30.3g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.02mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 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
1.01g
MONOUNSATURATED
1.23g
POLYUNSATURATED
0.86g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
Cooking does not remove the protein, but long cooking can change texture and make the meat seem drier if overdone. If you also eat the cooking liquid, you may retain more of the nutrients that moved into the broth.
Use gentle heat and avoid cooking it much longer than needed. Keeping it covered in enough liquid helps the breast stay more tender.
Cooked chicken breast usually keeps for about 3 to 4 days in the refrigerator. Cool it promptly and store it in a sealed container for better food safety.
Yes, it freezes well in portions. Freezing it with some of its cooking liquid can help protect the texture when reheated.
It is often more useful after training because its high protein content fits recovery-focused meals well. Before training, it may feel too light on its own, so some people pair it with an easy-to-digest carbohydrate.
Eating it at night does not automatically cause weight gain; your overall intake matters more than the clock. Its protein content may also help some people feel satisfied for longer.
Chicken breast is usually leaner and milder in flavor, while thigh is typically juicier and richer tasting. The better choice depends on whether you prioritize a lighter profile or a softer texture.
Pairing it with vegetables, legumes, or whole grains makes the meal more filling and varied. Fiber-rich sides can also improve satiety and overall meal balance.
Its soft texture and broth can make it easy to eat, but it is not a cure on its own. Hydration, total food intake, and the rest of the diet still matter.
Anyone at higher risk from foodborne illness, including pregnant people, older adults, and immunocompromised individuals, should make sure it is fully cooked. If it is prepared with a lot of salt, people who need to limit sodium should also pay attention to the recipe.
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.