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High-protein, low-carb chicken breast seasoned with turmeric and thyme; contains antioxidant plant compounds
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0.8g
· 2%
Protein
31g
· 77%
Fat
3.8g
· 21%
Fiber
0.3g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
270mg · 8% 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 9.4:1
Above the ideal 4:1 (9.4:1).
Usually yes. A short marinade with yogurt, lemon juice, or a little oil can help chicken breast stay juicier, while overly long acidic marinating can make the texture mushy.
Overcooking is the main reason it turns dry. Cook it gently, avoid very high heat for too long, and let it rest before slicing so the juices stay in the meat.
Yes. Turmeric provides antioxidant compounds, and thyme adds aroma that helps balance the flavor of lean poultry dishes.
It is often more useful after training because chicken breast is a protein-rich option. Before training, many people tolerate it better when paired with an easy-to-digest carbohydrate source rather than eaten alone.
For many people, it feels lighter than fried or fattier meat dishes. That said, very large portions or spicy sides late at night may still cause discomfort in some individuals.
It works well with roasted vegetables, salads, yogurt-based sauces, rice, potatoes, or grains. Pairing it with carbs can make the meal more filling for active days, while vegetables keep it lighter.
Chicken breast is usually preferred when you want a leaner, more protein-focused meal. Chicken thigh is often chosen for a richer flavor and juicier texture.
It typically keeps for about 3 to 4 days in a sealed container. Refrigerate it promptly after cooling and reheat thoroughly before eating.
Yes, cooked chicken breast freezes well if portioned and stored airtight. Thaw it safely in the fridge when possible, and avoid freezing and reheating it repeatedly.
Anyone vulnerable to foodborne illness should be especially careful that chicken is fully cooked, including pregnant people, older adults, and immunocompromised individuals. People sensitive to spices may also find turmeric or thyme irritating in larger amounts.
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Nutrition data compiled from USDA FoodData Central and scientific sources.