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High-protein grilled chicken with sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
5.8g
· 12%
Protein
24.5g
· 53%
Fat
7.2g
· 35%
Fiber
0.2g
Vitamins
B3
10.9mg · 68% DV
B6
0.52mg · 31% DV
B5
1.18mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
215mg · 31% DV
Sodium
420mg · 18% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
1.9g
MONOUNSATURATED
2.8g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 19.3:1
Above the ideal 4:1 (19.3:1).
Chicken, especially breast meat, dries out easily when overcooked. Adding the sauce near the end of cooking and avoiding prolonged high heat helps keep it juicier.
Most barbecue sauces contain sugars that can burn if applied too early. Brushing it on during the final minutes usually gives better flavor and less charring.
Cooked chicken is generally best kept refrigerated in a sealed container and eaten within 3 to 4 days. If it has been left out at room temperature for too long, it is safer to discard it.
Yes, cooked barbecue chicken can be frozen. For best texture, store it airtight and reheat gently after thawing, since the sauce may separate slightly.
It can work well after training because it is high in protein. Pairing it with a carbohydrate source such as rice, potatoes, or bread and some vegetables makes the meal more balanced.
Simple sides like grilled vegetables, salad, baked potatoes, corn, or rice pair well with it. Because the sauce is already bold, milder sides usually create better balance.
The sauced version usually has a sweeter, smokier, or tangier taste and a stickier surface. Plain grilled chicken is more neutral, so it is easier to season in different ways.
Not automatically; the overall portion, cooking method, and sauce ingredients matter most. But because this is a processed food, it is better treated as part of a balanced diet rather than an everyday default.
People who are sensitive to sodium, added sugars, or certain additives should check the ingredient list carefully, since prepared sauces can contain more of them. Spicy or acidic sauces may also bother people with reflux or a sensitive stomach.
Reheating too long at high heat can toughen the meat. Warm it briefly in a covered dish, ideally with a little extra sauce or a splash of water to help retain moisture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.