1 serving (150 grams) contains 200 calories, 35.0 grams of protein, 5.0 grams of fat, and 5.0 grams of carbohydrates.
Calories |
315.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 126.2 mg | 42% | |
| Sodium | 630.9 mg | 27% | |
| Total Carbohydrates | 7.9 g | 2% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 3.2 g | ||
| protein | 55.2 g | 110% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 31.5 mg | 2% | |
| Iron | 1.6 mg | 8% | |
| Potassium | 473.2 mg | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Chicken Breast in a Light Sauce is a simple yet flavorful dish often found in European and Mediterranean cuisine, prized for its balance of taste and nutrition. The chicken breast, a lean source of high-quality protein, is typically pan-seared or baked to retain moisture and tender texture. The light sauce, crafted from ingredients like olive oil, lemon juice, herbs, or broth, enhances the flavor without adding excessive calories or fat. Low in saturated fats, this dish supports heart health while providing essential vitamins and minerals such as B vitamins, selenium, and potassium. Its moderate calorie count makes it a versatile option for weight management or fitness-focused meal plans. However, the nutritional profile can vary depending on additional ingredients, such as cream or butter, which may increase fat content. Served alongside vegetables or whole grains, it offers a balanced, health-conscious meal suitable for a variety of dietary preferences.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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