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Chicken breast fillet fried in olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
172
KCAL / 100G
Carbs
0g
· 0%
Protein
27.5g
· 67%
Fat
6.1g
· 33%
Fiber
0g
Vitamins
B3
13.2mg · 83% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% 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
1.2g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
The most common reason is overcooking. Cooking it briefly over medium-high heat and letting it rest afterward helps retain more moisture.
It is not essential, but it can help. A short marinade with yogurt, lemon juice, garlic, or spices can improve tenderness and flavor.
Often yes, because it is high in protein and contains no carbs. Pairing it with rice, potatoes, or fruit can make the meal more balanced after training.
Usually not if the portion is reasonable and it is not covered in heavy sauces. It can be a practical evening protein option when served with vegetables or a lighter side.
It pairs well with salads, roasted vegetables, yogurt-based sides, and whole grains. These combinations can make the meal more filling and nutritionally balanced.
Breast fillet is usually leaner and milder in flavor, while thigh is typically juicier and richer-tasting. Breast also dries out more easily if overcooked.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it can be frozen once cooled and packed well. The texture may change slightly after thawing, but it is usually still fine for meals.
It can if you reheat it too long or at too high a temperature. Gentle reheating for a short time helps preserve a better texture.
People with chicken allergies, those who need to limit protein intake for medical reasons, and anyone at higher risk from foodborne illness should be cautious. Proper cooking and storage are especially important with poultry.
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.