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Chicken breast sautéed with onion
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
2.5g
· 8%
Protein
20.8g
· 68%
Fat
3.2g
· 24%
Fiber
0.5g
Vitamins
B3
8.5mg · 53% DV
B6
0.7mg · 41% DV
B5
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
185mg · 26% DV
Zinc
1mg · 9% DV
Potassium ⭐
320mg · 9% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.8g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Chicken breast is naturally lean, so it dries out quickly if cooked too long or over very high heat. Cutting it evenly, avoiding an overcrowded pan, and stopping cooking as soon as it is done helps keep it juicier.
Yes, it is often a practical post-workout option because it provides plenty of protein without being overly heavy. Pairing it with rice, potatoes, bread, or another carbohydrate source can make recovery meals more balanced.
No, eating it at night does not automatically cause weight gain. What matters more is your total intake, portion size, and what else you eat during the day.
Yes, if it was cooled and refrigerated promptly after cooking. Reheat it thoroughly before eating, and do not leave cooked chicken at room temperature for long periods.
Yes, it freezes well when stored in airtight portions. After thawing, the chicken may feel slightly drier, so reheating with a splash of water or sauce can improve texture.
It pairs well with salads, cooked vegetables, yogurt-based sides, and whole grains. For a more filling meal, add rice, bulgur, potatoes, or flatbread.
Not in any meaningful way for normal home cooking. Overcooking can affect texture and some heat-sensitive nutrients, but the protein remains largely intact.
It depends on your goal: chicken breast is usually leaner and more protein-focused, while chicken thigh is typically juicier and richer in flavor. Many people choose breast when they want a lighter dish.
People with onion sensitivity, reflux, or digestive discomfort may not tolerate it as well. Food safety also matters: undercooked chicken and cross-contamination are important risks to avoid.
Yes, marinating can improve flavor and help the meat feel more tender. Simple marinades with yogurt, lemon juice, garlic, or spices work especially well with chicken breast.
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Nutrition data compiled from USDA FoodData Central and scientific sources.