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High in protein, very low in carbs, relatively low in fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 9.4:1
Above the ideal 4:1 (9.4:1).
If cooled promptly and stored in a sealed container, it is usually best eaten within 3–4 days. Leaving it at room temperature for too long increases the risk of spoilage.
Yes, it freezes well when portioned and packed airtight. After thawing it can seem a little drier, so it often works best in soups, wraps, casseroles, or saucy dishes.
Overcooking is the most common reason. Gentle simmering rather than a hard boil, then storing it with a little cooking liquid, helps preserve moisture.
On its own, it is often more useful after training because it provides plenty of protein and no carbs. Before training, many people do better pairing it with a carbohydrate source for energy.
Vegetables add volume, fibre, and micronutrient variety, while a carb source such as rice, potatoes, or beans can make the meal more filling. The best combination depends on your activity level and overall diet.
It can be, especially if you want a simple minimally processed option without extra cooking fat. Pan-fried chicken may taste richer, but oils, breading, and sauces can change the nutrition significantly.
You can, but relying on one protein source alone is not ideal. Rotating with fish, eggs, dairy, legumes, and other meats supports more variety in your overall nutrient intake.
No, it is lean but not completely fat-free. The exact fat content also depends on the cut used and whether any skin was included before cooking.
People with weakened immune systems, pregnant women, older adults, and young children should be especially careful about safe cooking, cooling, and storage. Anyone sensitive to sodium should also watch salted broth, seasoning mixes, or packaged versions.
Yes, its high protein content can make a salad feel much more satisfying. Adding healthy fats or a fibre-rich side can help the meal keep you full for longer.
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Nutrition data compiled from USDA FoodData Central and scientific sources.