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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
215
KCAL / 100G
Carbs
1.2g
· 2%
Protein
27g
· 50%
Fat
11.5g
· 48%
Fiber
0.2g
Vitamins
B3
10.8mg · 68% DV
B6
0.52mg · 31% DV
B5
1.35mg · 27% DV
Biotin
8µg · 27% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Zinc
2mg · 18% DV
Sodium
320mg · 14% 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
3.1g
MONOUNSATURATED
4.6g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 23.8:1
Above the ideal 4:1 (23.8:1).
Warm it gently in a covered skillet with a splash of water or broth. In a microwave, covering it with a damp paper towel helps retain moisture.
Refrigerate it in a shallow, covered container within two hours of cooking. It is generally best eaten within 3 to 4 days when stored properly.
Yes. Freeze it in airtight containers or freezer bags, ideally in meal-sized portions, then thaw it in the refrigerator and reheat it thoroughly.
A yogurt-based salad, roasted vegetables, or a large green salad can balance the spices. For a more substantial meal, serve it with bulgur, brown rice, or roasted potatoes.
It can be a useful post-workout choice because it provides protein. After harder training, adding a carbohydrate food such as rice, potatoes, bread, or fruit can make the meal more recovery-focused.
Yes, but very spicy or oily versions may worsen reflux or indigestion in some people. Choose a moderate portion and go lighter on chili if you are eating close to bedtime.
Both can be protein-rich choices, but roasting in a pan may involve more added oil. Grilling can use less oil, although chicken should not be heavily charred.
It can fit into a regular diet, but rotating protein sources supports dietary variety. Check ready-made spice blends and marinades, as they can contribute a lot of salt.
Ground spices such as garlic powder, paprika, and cumin can burn at high heat and become bitter. Cook spices briefly, avoid excessive heat, and do not overcook the chicken.
People with reflux, gastritis, or sensitive digestion may need to limit chili, black pepper, and strong garlic seasonings. Those following a sodium-restricted diet should also watch salty marinades and commercial seasoning mixes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.