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High protein, low carb
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).
Chicken breast is naturally lean, so it dries out easily when overcooked. A short cooking time, a marinade, and a brief resting period after grilling help retain moisture.
Yes, a marinade can improve flavor and help the meat stay more tender. Oil, yogurt, herbs, and mild acids are common choices, but very long acidic marinades can make the texture mushy.
Cooked chicken is usually best eaten within 3 to 4 days when refrigerated promptly. Store it in a sealed container and avoid leaving it at room temperature for long.
Yes, cooked grilled chicken breast freezes well. Portioning it first makes it easier to thaw only what you need, and it should not be repeatedly refrozen after thawing.
Often yes, because it provides a lot of protein with virtually no carbs. After harder training, many people pair it with a carbohydrate source like rice or potatoes to support recovery.
No single food causes weight gain just because of the time you eat it. Overall intake, portion size, and the rest of your diet matter more than eating it in the evening.
Chicken breast is usually leaner and more protein-dense, while thigh is often juicier and richer in flavor. The better choice depends on whether you prioritize leanness or tenderness.
Vegetables add fiber, volume, and variety, which grilled chicken breast does not provide on its own. Depending on your needs, adding rice, potatoes, beans, or whole grains can make the meal more filling.
Regularly eating heavily charred meat is not ideal. It is better to grill until cooked through without excessive blackening and trim off any badly burned bits.
People with weaker immune systems, pregnant women, older adults, and young children should avoid undercooked chicken because of food safety risks. Those limiting sodium should also watch seasoned, brined, or heavily sauced versions.
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.