Skinless roasted chicken breast provides 165 kcal and about 31 g of protein per 100 g. These figures describe cooked, edible meat with the skin and bones removed. For a 150 g cooked portion, that works out to about 248 kcal and 46.5 g of protein.
If you weigh the chicken after roasting, use a cooked entry like this one. If you record it before cooking, choose an entry for raw chicken breast or use the package information. Cooking changes the water content and weight, so the two per-100-g entries are not interchangeable.
For meal prep, weigh the cooked batch after removing bones and any skin you will discard. A plain 600 g batch using this reference contains about 990 kcal; a 150 g portion is one quarter of that batch. Track oil, sauce, and other ingredients alongside the meat.
A chicken breast is not a fixed weight. The 150 g preset below is an example portion, and the calculator lets you use the amount on your plate. This is also useful when you split one large breast between two meals.
For poultry, U.S. guidance sets a safe minimum internal temperature of 165°F (74°C). Check the thickest part with a food thermometer; a set number of minutes in a pan cannot establish that the center has reached it. See the FoodSafety.gov temperature chart for the guidance.
| Nutrient | Per 100 g | Per serving |
|---|---|---|
| Calories | 165 kcal | 248 kcal |
| Protein | 31.02 g | 46.5 g |
| Fat | 3.57 g | 5.4 g |
| Carbohydrates | 0 g | 0.0 g |
| Fiber | 0 g | 0.0 g |
| Sugar | 0 g | 0.0 g |
| Water | 65.26 g | 97.9 g |
| Vitamins & Minerals | ||
| Vitamin B6 | 0.6 mg | 35% |
| Vitamin B12 | 0.34 µg | 14% |
| Vitamin A | 0.006 mg | 1% |
| Vitamin D | 0.1 µg | 1% |
| Vitamin E | 0.27 mg | 2% |
| Vitamin K | 0.3 µg | 0% |
| Thiamin (B1) | 0.07 mg | 6% |
| Riboflavin (B2) | 0.114 mg | 9% |
| Niacin (B3) | 13.712 mg | 86% |
| Folate | 4 µg | 1% |
| Pantothenic Acid (B5) | 0.965 mg | 19% |
| Calcium | 15 mg | 1% |
| Iron | 1.04 mg | 6% |
| Magnesium | 29 mg | 7% |
| Phosphorus | 228 mg | 18% |
| Potassium | 256 mg | 5% |
| Sodium | 74 mg | 3% |
| Zinc | 1 mg | 9% |
| Copper | 0.049 mg | 5% |
| Manganese | 0.017 mg | 1% |
| Selenium | 27.6 µg | 50% |
| Cholesterol | 85 mg | 28% |
| Serving | Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|---|
| 100 g | 165 kcal | 31.02 g | 3.57 g | 0 g |
| Cooked portion (150 g) | 248 kcal | 46.5 g | 5.4 g | 0.0 g |
| USDA half-breast example (86 g) | 142 kcal | 26.7 g | 3.1 g | 0.0 g |
| Food | Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|---|
| Chicken breast (skinless, roasted) | 165 kcal | 31.02 g | 3.57 g | 0 g |
| Turkey Breast | 135 kcal | 30.1 g | 1 g | 0 g |
| Ham | 145 kcal | 21.6 g | 5.5 g | 1.5 g |
| Chicken Thigh | 209 kcal | 26 g | 10.9 g | 0 g |
| Sirloin cap steak (grilled, lean and fat) | 242 kcal | 26 g | 15 g | 0.8 g |
Use our calorie calculator to find your daily calorie needs.
Use CalZen to record the cooked chicken portion and the rest of your meal together. Match the food entry to the weight you measured, then check the amounts before saving.
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