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Chicken breast (pan-fried, low oil) Calories
Lean protein, low fat, pan-fried
CALORIES
GI
POTASSIUM
FIBER
Chicken breast (pan-fried, low oil) Nutrition Facts
Selected: 100 g
145
KCAL / 100G
Carbs
0g
· 0%
Protein
27.5g
· 79%
Fat
3.2g
· 21%
Fiber
0g
Chicken breast (pan-fried, low oil) Vitamins & Minerals
Vitamins
B3
13.5mg · 84% DV
B6
0.7mg · 41% DV
B5
1mg · 20% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 9% DV
Chicken breast (pan-fried, low oil) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken breast (pan-fried, low oil) Processed?
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.
Does Chicken breast (pan-fried, low oil) Contain Allergens?
No known major allergens
Which Diets Is Chicken breast (pan-fried, low oil) Good For?
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
Chicken breast (pan-fried, low oil) Fat Profile
SATURATED
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Foods Similar to Chicken breast (pan-fried, low oil)
Chicken breast (pan-fried, low oil) — Frequently Asked Questions
How can I pan-fry chicken breast with little oil without drying it out?
Pound or slice it to an even thickness and cook it in a preheated pan over medium-high heat. Letting it rest for a few minutes after cooking helps retain its juices.
Should chicken breast be washed before cooking?
No. Washing raw chicken can spread bacteria around the sink and worktops through splashing; thorough cooking is what makes it safe to eat.
Why does pan-fried chicken breast turn tough?
Overcooking is the usual cause. Chicken breast is naturally lean, so prolonged high heat quickly drives out moisture; even thickness, controlled heat, and resting help keep it tender.
What goes well with low-oil pan-fried chicken breast?
Vegetables, salads, yogurt-based sauces, and whole-grain sides make a balanced meal. For a post-workout meal, adding potatoes, rice, or another carbohydrate source can help replenish energy stores.
Is chicken breast better before or after a workout?
A protein-containing meal after training can support muscle recovery. Before training, a very large or heavily spiced portion may feel uncomfortable for some people, so timing should suit personal digestion.
Is it unhealthy to eat chicken breast at night?
No, eating chicken breast in the evening is not inherently unhealthy. However, very large portions or rich sauces close to bedtime may worsen reflux in people who are prone to it.
How long does cooked chicken breast keep in the fridge?
When cooled promptly and refrigerated in a covered container, cooked chicken should generally be eaten within 3 to 4 days. Do not leave it at room temperature for more than 2 hours, or less in hot conditions.
Can cooked chicken breast be frozen?
Yes. Cool it fully, then freeze it in an airtight container or freezer bag; thaw it in the refrigerator rather than on the counter. Avoid repeatedly thawing and refreezing it.
Does pink chicken breast always mean it is undercooked?
No. Colour alone is not a reliable sign of doneness, because pigments can sometimes leave a pink tint. Use a food thermometer to check that the thickest part has reached a safe internal temperature.
Who should be especially careful when eating chicken breast?
Everyone should prevent cross-contamination when handling raw chicken, but thorough cooking is particularly important for pregnant people, older adults, young children, and those with weakened immune systems. People following a medically prescribed protein restriction, such as for some kidney conditions, should discuss portions with a healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.