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Spicy, protein-rich, chicken breast, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
1.2g
· 4%
Protein
24.5g
· 74%
Fat
3.2g
· 22%
Fiber
0.5g
Vitamins
B3
13.5mg · 84% DV
B6
0.65mg · 38% DV
Biotin
7µg · 23% DV
B5
1.1mg · 22% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% DV
Sodium
320mg · 14% DV
Potassium ⭐
340mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
0.8g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Chicken breast is lean and can dry out quickly when overcooked. Cooking it over medium-high heat for a short time and letting it rest for a few minutes helps retain moisture.
Use less cayenne or hot pepper in the seasoning, or marinate the chicken in yogurt or olive oil with lemon. Serving it with a yogurt-based sauce, avocado, rice, or another mild side also softens the heat.
Yes, you can season the chicken immediately before cooking. A short marinade is optional, but it helps the flavors distribute more evenly and may improve tenderness.
Grilled vegetables, corn, beans, salad, roasted potatoes, and rice are all natural pairings. A cool lemon-yogurt sauce can balance the bold spice blend.
After training, it can be a convenient meal when paired with a carbohydrate-rich side for recovery. Right before exercise, spicy seasoning may upset sensitive stomachs, so a smaller, milder meal may be more comfortable.
It is usually the portion size, frying method, and rich sauces—not the chicken itself—that make a late meal feel heavy. For a lighter option, bake or pan-cook it with minimal oil and serve it with vegetables.
Refrigerate it in a sealed container within two hours of cooking and eat it within 3 to 4 days. Reheat it thoroughly until hot throughout.
Yes, it can be frozen either cooked or raw after seasoning. Use airtight packaging, thaw it in the refrigerator, and do not refreeze raw chicken once it has thawed.
The spices themselves do not make chicken unhealthy; added salt, sugar, creamy sauces, and cooking methods matter more. Check ready-made Cajun blends, as their sodium content can vary substantially.
Hot peppers can worsen reflux, gastritis symptoms, or digestive discomfort in some people. Anyone limiting sodium should also check packaged Cajun seasoning blends 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.