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High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 69%
Fat
6.2g
· 31%
Fiber
0g
Vitamins
B3
13.8mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
240mg · 34% 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
1.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Chicken breast is naturally lean, so it loses moisture quickly if cooked too long or over very high heat. Letting it rest after cooking also helps keep more juice inside.
A well-browned surface adds flavor, but blackened or burnt areas should not be eaten often. Excessive charring at very high heat can increase unwanted compounds.
Yes, marinades with yogurt, lemon juice, or oil can improve tenderness and juiciness on the surface. They also help build flavor so the browned exterior tastes less harsh.
It pairs well with vegetables, salads, legumes, or whole grains depending on your eating style. That adds fiber, texture, and variety to a food that is mostly protein.
It is often more useful after training because it provides substantial protein for recovery. Before training, many people tolerate it better when paired with an easy-to-digest carbohydrate rather than eaten alone.
Cooked chicken breast usually keeps for about 3 to 4 days in a sealed container in the refrigerator. It should not sit at room temperature for long, and leftovers should be reheated thoroughly.
Yes, cooked chicken breast freezes well if portioned and wrapped properly. After thawing, the texture may be a bit drier, so it often works best in soups, sauces, or mixed dishes.
Not necessarily, but relying on one protein source every day can reduce dietary variety. Rotating with fish, eggs, legumes, and other foods gives a broader mix of nutrients.
Well-browned chicken breast has a deeper savory flavor and firmer texture because of surface browning. Boiled chicken is usually softer and milder, which some people find less satisfying on its own.
People with chewing or swallowing difficulties may struggle with very dry, heavily browned pieces. Highly seasoned or heavily browned preparations may also bother some people with sensitive stomachs.
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.