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Protein-rich spiced chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
178
KCAL / 100G
Carbs
3.1g
· 7%
Protein
23.8g
· 54%
Fat
7.6g
· 39%
Fiber
0.4g
Vitamins
B3
9.8mg · 61% DV
B6
0.48mg · 28% DV
B5
0.86mg · 17% DV
B2
0.16mg · 12% DV
Minerals
Selenium
22.4µg · 41% DV
Phosphorus
205mg · 29% DV
Sodium
390mg · 17% 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.
Contains these 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
2.05g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 22.4:1
Above the ideal 4:1 (22.4:1).
Not necessarily; heat depends on the Cajun seasoning blend and the sauce recipe. Some versions are smoky and savory rather than very hot.
Because it is more than plain chicken: it usually includes a formulated sauce, spice mix, and added ingredients such as salt, fat, or dairy. That makes it a processed meat dish rather than a single-ingredient food.
It can be, since it provides plenty of protein from chicken. Just keep in mind that pre-made sauced versions may also be higher in sodium and extra ingredients than plain cooked chicken.
Yes, but spicy or rich sauces can bother some people if eaten late, especially those prone to reflux or indigestion. A lighter portion may be more comfortable in the evening.
It pairs well with salad, roasted vegetables, rice, potatoes, or a yogurt-based side if you want to soften the spice. These combinations can make the meal feel more balanced and filling.
The main difference is flavor intensity and processing level. Cajun sauced chicken usually has a bolder taste and more added ingredients, while plain grilled chicken is typically simpler and easier to control ingredient by ingredient.
If cooked, it is usually best eaten within 3 to 4 days when refrigerated in a sealed container. If it has been left out too long at room temperature, it should not be saved.
Yes, it can be frozen after cooling and sealing well. The sauce texture may change slightly after thawing, but it is usually still usable if handled safely.
Chicken breast dries out easily if overcooked, and sauce alone does not guarantee moisture inside the meat. Marinating, avoiding overcooking, and resting it after cooking can help.
People with dairy allergy or sensitivity should be cautious because dairy is listed as an allergen. Those who are sensitive to spicy foods or need to watch sodium intake should also check the ingredient label carefully.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.