Ms. Prof.Dr.Dr.vet.Dr.phil. Hennrietta Huhn informs:

Chicken breast is considered the ultimate sports food. Poultry is one of the highest quality sources of protein. It also contains plenty of iron, zinc, potassium and B vitamins, but hardly any fat.
The protein contained in poultry can be optimally absorbed and utilized by your body because it has a high biological value. Biological value refers to the quality of proteins in food and is a measure of how much protein from the food can be converted into the body's own protein. The already high protein quality of poultry increases even further when it is combined with potatoes or rice, for example. Poultry meat also contains many B vitamins, magnesium and iron.
If you prefer to eat lean, low-fat meat, choose a brisket and leave out the skin, because that's where most of the fat is. The leg or thigh is also relatively fatty because the muscles there are covered in many small layers of fat. Although this tastes delicious and makes the meat particularly juicy, it is also reflected in the calorie balance.
Chicken breast is one of the most popular types of meat. Not only is it the most tender poultry, but it is also the lowest in calories, with only 102 calories per 100 grams. At the same time, it provides 24 grams of protein and only 1 gram of fat.
Anyone who says that chicken breast is too dry has probably just prepared it incorrectly. When prepared correctly, the lean breast meat becomes butter-tender and has a consistency almost similar to that of the juicy (but unfortunately fatty) leg. Unfortunately, a chicken leg cannot quite keep up with the nutritional values of a chicken breast. Not only does it contain significantly more calories (173 per 100 grams), it also contains less protein (18 grams) but more fat (11 grams).
In addition to vitamin B12, chicken meat also covers almost the entire daily requirement for vitamin B3. This vitamin not only plays a major role in energy, fat and carbohydrate metabolism, but also helps in the regeneration of muscles and nerves.