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Lean, high-protein poultry
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Cook it gently at a low simmer rather than a hard boil. Letting it rest briefly and mixing in a little cooking liquid after shredding helps it stay moist.
Cooked chicken breast usually keeps for 3 to 4 days in a sealed container in the refrigerator. Do not leave it at room temperature for long, and reheat it thoroughly before eating.
Yes, it freezes well if packed in airtight portions. Thawing it in the fridge is the safest way and helps preserve texture better than thawing on the counter.
Yes, because it is high in protein and easy to include in a recovery meal. Pairing it with a carbohydrate source like rice, potatoes, or bread can make the meal more balanced after training.
No, eating it at night does not automatically cause weight gain. What matters more is your total intake across the day and what you eat with it.
It works well in salads, soups, wraps, grain bowls, and sandwiches. Its mild flavor also pairs easily with yogurt-based sauces, herbs, roasted vegetables, and rice.
Boiling does not destroy the protein itself, but water loss and weight changes can make values look different per 100 grams after cooking. Some water-soluble vitamins may leach into the cooking liquid.
Boiled chicken is usually a simpler option because it does not need added oil to cook. Fried versions and heavy sauces can raise the overall fat and calorie content quickly.
It can fit into a healthy diet, but relying on one protein source every day can limit variety. Rotating it with fish, eggs, legumes, dairy, and other meats supports a broader nutrient intake.
Anyone with a chicken allergy should avoid it. People at higher food-safety risk, such as pregnant individuals, older adults, and those with weakened immunity, should be especially careful about thorough cooking, storage, and avoiding cross-contamination.
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.