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Lean, high-protein chicken breast cooked in air fryer
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
150
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 85%
Fat
2.5g
· 15%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Chicken breast is naturally lean, so it dries out easily if overcooked. Cooking pieces of even thickness and letting them rest briefly after cooking helps keep more moisture in the meat.
Yes, a light marinade can improve flavor and make the texture seem more tender. Very acidic marinades left on too long can start to affect the surface texture in a less pleasant way.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it out at room temperature too long increases food safety risk.
Yes, it freezes well when portioned and wrapped airtight. For the best texture, thaw it safely and reheat gently rather than repeatedly freezing and thawing it.
Yes, its high protein content makes it a practical post-exercise option. Pairing it with a carbohydrate source can make recovery meals more balanced after harder training.
Not by itself; weight gain depends more on total intake and portion size over time. Chicken breast is often chosen for evening meals because it is protein-rich and relatively light.
Usually yes, because air frying typically uses much less added oil than deep frying. That can make it a lighter option, especially when compared with breaded fried chicken.
Vegetables, whole grains, legumes, and yogurt-based sides all work well. These pairings add fiber, volume, and a wider range of nutrients to the meal.
Chicken breast is usually leaner and milder in flavor, while thigh is typically juicier and richer-tasting. The better choice depends on whether you want a lighter texture or more pronounced flavor.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful about thorough cooking and safe storage. Preventing cross-contamination from raw chicken is also important for everyone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.