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High-protein, low-carb lean chicken breast sautéed in olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
195
KCAL / 100G
Carbs
0g
· 0%
Protein
30.8g
· 65%
Fat
7.4g
· 35%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.64mg · 38% DV
B5
1.05mg · 21% DV
Biotin
5.8µg · 19% DV
Minerals
Selenium
27.5µg · 50% DV
Phosphorus
245mg · 35% DV
Zinc
1mg · 9% DV
Potassium ⭐
280mg · 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
1.35g
MONOUNSATURATED
3.45g
POLYUNSATURATED
0.82g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
Chicken breast is naturally lean, so it loses moisture quickly if overcooked. Cooking it briefly over medium heat and letting it rest for a few minutes helps keep it juicier.
Yes, marinades with yogurt, lemon juice, or vinegar can help soften the surface and improve texture. Just do not leave it too long, or the outside can become mushy.
Because it is high in protein, it is often more useful after training as part of a recovery meal. Before training, many people tolerate it better when paired with an easy-to-digest carbohydrate source.
It goes well with vegetables, salads, yogurt-based sides, or whole grains for a more filling plate. Since it contains no carbs, adding rice, potatoes, or another starch can make the meal more suitable for higher energy needs.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it freezes well when portioned and stored in airtight containers or freezer bags. For best texture, thaw it once and reheat only what you plan to eat.
Reheating over high heat for too long can dry it out. Gentle reheating with a splash of water or broth, ideally covered, usually works better.
Chicken thigh is usually juicier and more flavorful because it contains more fat, while breast is milder and leaner. Breast suits people who want a lighter option, while thigh is often easier to keep tender.
It can fit into a daily diet, but relying on one protein source all the time is not ideal. Rotating it with fish, eggs, legumes, and other meats supports more variety and a broader nutrient intake.
No, washing raw chicken is not recommended because it can spread bacteria through water droplets around the kitchen. Safe handling, clean utensils, and proper cooking matter much more.
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Nutrition data compiled from USDA FoodData Central and scientific sources.