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Sauteed chicken breast, high protein, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
0g
· 0%
Protein
27.5g
· 79%
Fat
3.2g
· 21%
Fiber
0g
Vitamins
B3
13.2mg · 83% DV
B6
0.6mg · 35% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% 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
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
Chicken breast is naturally lean, so it dries out quickly if cooked too long over high heat. Cutting it evenly, cooking just until done, and letting it rest briefly helps retain moisture.
Yes, a short marinade with ingredients like yogurt, lemon juice, olive oil, or spices can improve flavor and make the texture seem more tender. Very long acidic marinades, however, can make the surface mushy.
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 freezes well when packed in an airtight container or freezer bag. For best quality and safety, thaw it properly and avoid repeated refreezing.
Usually yes, because it provides a lot of protein with very little carbohydrate. After harder training, pairing it with a carb source such as rice or potatoes can make the meal more balanced for recovery.
No single food causes weight gain just because of the time you eat it. Overall intake, portion size, and what you eat with it matter more than eating it in the evening.
It depends on your goal: chicken breast is usually leaner and more protein-dense, while thigh is juicier and richer in flavor. Breast often suits lighter meals, while thigh may be preferred for taste and tenderness.
Pairing it with vegetables, salad, whole grains, or legumes makes the meal more filling and rounded. Chicken breast gives you protein, but it has no fiber, so plant foods help with satiety and digestion.
You can, but variety is still important in a healthy diet. Rotating protein sources and including different vegetables and whole foods helps cover a wider range of nutrients.
People with weaker immune systems, pregnant women, older adults, and young children should be especially careful about thorough cooking and safe storage. Cross-contamination from raw chicken is also an important risk to avoid.
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.