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Grilled chicken fillet, burger bun, lettuce, tomato, sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
22g
· 43%
Protein
15.5g
· 30%
Fat
6.2g
· 27%
Fiber
1.8g
Vitamins
B3
4.1mg · 26% DV
B6
0.32mg · 19% DV
B5
0.7mg · 14% DV
B1
0.09mg · 8% DV
Minerals
Sodium
420mg · 18% DV
Phosphorus
110mg · 16% DV
Selenium
7.5µg · 14% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
The oven usually gives more even cooking and makes it easier to heat the center without burning the outside. If using a pan, medium heat works best so it cooks through without drying out too fast.
The center should be hot all the way through, and the meat should no longer look raw or pink. For processed chicken products, a food thermometer is the safest way to check doneness.
Yes, if the package instructions allow it, but it will usually need more time. The key is making sure the middle is fully heated, not just the outside.
It should be stored in the fridge for only a short period in a sealed container. Leaving cooked chicken at room temperature for too long increases food safety risk.
Yes, but reheating it only once is the safer approach. Heat it until the center is thoroughly hot before eating.
Pairing it with salad, roasted vegetables, or a yogurt-based side can add more fiber and volume to the meal. If you are also using a bun, keeping sauces moderate can help avoid turning it into a much heavier meal.
Because it provides protein, it can fit more easily into a post-workout meal. Before training, heavily fried versions or rich sauces may feel too heavy for some people.
No. The overall health impact depends on the breading, bun, sauces, salt level, and cooking method, not just whether the meat is chicken or beef.
Overcooking is the most common reason. Too much heat or too much time drives out moisture, especially in lean chicken.
People with gluten or egg allergies need to be especially careful because those allergens are present. Since this is a processed food, people trying to limit processed products may also want to watch portion size and frequency.
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.