Rule of thumb any source of protein - get it from moist sources... most all moist sources are 2/3:1/3 fat to carb/protein. ((like steak(68/32), eggs(66/33), butter(66/33) all have that ratio. Any sources of protein that taste good are a better balance of macro-nutrients. example lean chicken breast can taste dry - and is therefore a worse choice.
That excpert taken from here.