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Lean protein, cooked with olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
0g
· 0%
Protein
24.5g
· 68%
Fat
5.2g
· 32%
Fiber
0g
Vitamins
B3
13.5mg · 84% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
23µg · 42% 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
1.1g
MONOUNSATURATED
2.8g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Chicken breast is naturally lean, so it dries out easily when overcooked. Cooking over moderate heat, avoiding excessive time, and letting it rest after cooking help keep it juicier.
No, adding olive oil does not reduce the protein in the chicken. It mainly changes the total fat and energy of the finished dish depending on how much oil is used.
Cooked chicken breast usually keeps for about 3 to 4 days in the refrigerator. Store it in a sealed container and avoid leaving it at room temperature for long.
Yes, it freezes well. The texture may change slightly after thawing, but freezing in portions is a practical way to store it longer.
It is often more useful after training because it provides protein for recovery. Before a workout, keep the meal moderate and avoid making it too heavy with extra fat if you want easier digestion.
Vegetables add volume and fiber, making the meal more filling. If you want a post-workout or higher-energy meal, adding a carbohydrate source like rice or potatoes can make it more balanced.
It depends on your goal. Chicken breast is usually chosen when people want a leaner, higher-protein option, while thigh is often preferred for its richer flavor and juicier texture.
Yes, if it was stored properly, it can be reheated safely. Reheat it thoroughly, but repeated reheating can make the meat drier.
Not necessarily, but relying on one protein source every day can reduce dietary variety. Rotating it with other protein foods and including plenty of plant foods is a more balanced habit.
People with chicken allergies should avoid it, and anyone at higher risk from foodborne illness should be careful about storage and reheating. If it is prepared with salty sauces or marinades, people limiting sodium should also check the ingredients.
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Nutrition data compiled from USDA FoodData Central and scientific sources.