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Chicken sautéed in oil, high protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0.6g
· 1%
Protein
25.5g
· 64%
Fat
6.2g
· 35%
Fiber
0g
Vitamins
B3
9.6mg · 60% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% 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
1.7g
MONOUNSATURATED
2.3g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Chicken breast gives a leaner, higher-protein result but can dry out faster. Thigh meat usually stays juicier and is more forgiving over high heat.
Use a very hot pan, avoid overcrowding, and do not cut the meat too small. Adding too much salt or acidic ingredients at the start can also make it release more moisture.
Not necessarily, but a short marinade can improve flavor and tenderness. Very long marinades, especially with acidic ingredients, can soften the texture too much and make the meat watery.
Yes, vegetables like peppers, onions, or mushrooms add volume and variety to the meal. They also bring fiber and micronutrients, making the chicken’s protein part of a more balanced plate.
Because it is rich in protein, it is often more useful after training as part of recovery. Before a workout, it may sit better when paired with an easy-to-digest carbohydrate rather than eaten alone.
Yes, if it was cooled and refrigerated promptly after cooking. Reheat it thoroughly and avoid leaving it at room temperature for long periods.
Yes, it freezes well in portioned containers. For best texture and safety, thaw it once and reheat only what you plan to eat.
Sauteed chicken is usually cooked quickly over high heat with relatively simple seasoning. Stir-fry often includes more vegetables and sauce, so the final dish can be wetter and more variable in nutrition.
That depends more on portion size and what you serve with it. With vegetables or a lighter side, many people find it manageable, while large portions and extra oil can feel heavier late in the day.
It can fit into a routine, but relying on only one protein source is not ideal. Rotating it with other protein foods and watching the added oil and salt makes the overall diet more balanced.
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.