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Lean protein, flavorful from marinade, grilled for smoky taste
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
125
KCAL / 100G
Carbs
1.5g
· 5%
Protein
23.5g
· 75%
Fat
2.8g
· 20%
Fiber
0g
Vitamins
B3
11.5mg · 72% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Sodium
350mg · 15% DV
Zinc
1mg · 9% 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
0.7g
MONOUNSATURATED
1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
Chicken breast is naturally lean, so it dries out quickly if it stays over high heat for too long. Marinade helps with flavor and surface moisture, but not overcooking is what matters most.
Yes, marinades with yogurt, lemon juice, or vinegar can soften the surface slightly and improve texture. Leaving it in a highly acidic marinade for too long, however, can make the outside mushy.
Not in any meaningful way; cooking mainly changes texture and reduces water content. The bigger issue is that overcooking makes the meat tougher and less pleasant to eat.
It is often more practical after a workout, especially when paired with an easy-to-digest carbohydrate source. Before training, a heavy or very oily marinade may feel too rich for some people.
It works well with grilled vegetables, salads, yogurt-based sides, rice, potatoes, or other simple starches. Pairing it this way makes the meal more balanced and filling.
Chicken thigh is usually juicier and more forgiving because it contains more fat. Chicken breast is lighter and leaner, but it needs more careful cooking to stay tender.
If cooled promptly and stored in a sealed container, it is best eaten within 3 to 4 days. Leaving it at room temperature for long periods increases food safety risk.
Yes, it can be frozen either raw in marinade or after cooking. For best texture, thaw it in the refrigerator and avoid refreezing once fully thawed.
Use medium heat rather than very intense direct heat, and cook pieces of similar thickness. Marinades with a lot of sugar can char quickly, so they need extra attention.
People limiting sodium should watch out for heavily seasoned or pre-marinated products, which can be quite salty. Anyone at higher food-safety risk should also make sure the chicken is fully cooked and handled hygienically.
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Nutrition data compiled from USDA FoodData Central and scientific sources.