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Marinated raw chicken; high in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
1.8g
· 6%
Protein
20.1g
· 62%
Fat
4.7g
· 32%
Fiber
0g
Vitamins
B3
7.9mg · 49% DV
B6
0.52mg · 31% DV
B5
1.05mg · 21% DV
Biotin
5µg · 17% DV
Minerals
Selenium
18.5µg · 34% DV
Phosphorus
185mg · 26% DV
Zinc
1mg · 9% DV
Sodium
210mg · 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
1.3g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 16.4:1
Above the ideal 4:1 (16.4:1).
Marinated raw chicken is best kept refrigerated for only a short time and ideally cooked within 1-2 days. If you need to keep it longer, freezing is the safer option.
Yes, it freezes well and freezing can help preserve freshness. Once thawed, it is safer to cook it rather than refreezing it.
No, washing raw chicken is not recommended because it can spread bacteria through splashing. Safe handling and thorough cooking are more effective than rinsing.
Avoid overcooking and use controlled heat so the meat stays moist. The marinade can add surface protection and flavor, but proper cooking time matters most.
A short marinade with yogurt, lemon, or vinegar can help tenderize and flavor the meat. Leaving it too long in a strongly acidic marinade can damage the texture and make the outside mushy.
Once cooked, it can be a solid post-workout protein choice because it is protein-rich. Pairing it with foods like rice, potatoes, or vegetables can make the meal more balanced.
The time of day matters less than portion size and how it is prepared. A simply cooked version is usually easier to tolerate in the evening than one with a very heavy sauce.
No, it is still mainly a protein food, but the marinade can raise the carbohydrate, fat, and sodium content depending on the ingredients. Sweet or heavily salted sauces make the biggest difference.
It pairs well with vegetables, rice, potatoes, grain sides, or salad. Adding high-fiber plant foods can help make the meal feel more balanced and filling.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful with storage and cooking. People with sensitivities should also check ready-made marinades for salt, sugar, or allergen ingredients.
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Nutrition data compiled from USDA FoodData Central and scientific sources.