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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
1.2g
· 3%
Protein
31g
· 77%
Fat
3.6g
· 20%
Fiber
0.2g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
220mg · 31% DV
Sodium
320mg · 14% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
It is often more practical after training because it provides plenty of protein for recovery. Before exercise, the spicy seasoning may bother sensitive stomachs, so tolerance matters.
Chicken breast is naturally lean, so it dries out easily when overcooked. Marinating, cooking it quickly over fairly high heat, and letting it rest after grilling can help retain moisture.
No, tolerance varies from person to person. People with reflux, gastritis, or sensitive digestion may find hot spices more irritating.
Cooked chicken usually keeps for about 3 to 4 days in a sealed container in the refrigerator. It should not sit out for long at room temperature, and leftovers should be reheated thoroughly.
Yes, it freezes well once cooked. Freezing it in individual portions with minimal air exposure helps preserve texture and flavor better.
Vegetables, salad, yogurt-based sides, or a whole-grain option can make the meal feel more balanced and satisfying. Cooling sides like yogurt or cucumber pair especially well with heat.
No, washing raw chicken is not recommended. It can spread bacteria around the sink and kitchen surfaces, while proper cooking is what makes it safe to eat.
For many people, yes—it is a lean, high-protein option that can fit easily into regular meals. Still, red meat and chicken differ in nutrients such as iron and vitamin B12, so variety is useful.
No, marinating does not meaningfully lower its protein. It mainly affects flavor, surface texture, and sometimes helps prevent the meat from drying out during cooking.
You can, but relying on one protein source all the time is not ideal. A varied diet with other proteins and plenty of plant foods is generally a better long-term approach.
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Nutrition data compiled from USDA FoodData Central and scientific sources.