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High protein, fiber-rich, low fat, packed with vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
6.1g
· 38%
Protein
7.2g
· 45%
Fat
1.2g
· 17%
Fiber
1.7g
Vitamins
B3
2.1mg · 13% DV
Vitamin C
11mg · 12% DV
B6
0.19mg · 11% DV
B5
0.45mg · 9% DV
Minerals
Phosphorus
68mg · 10% DV
Sodium
210mg · 9% DV
Selenium
4.2µg · 8% DV
Iron
1mg · 6% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
Often yes. As it rests, the flavors of the chicken, vegetables, and tomato usually meld and taste more rounded.
Yes, it usually freezes well in airtight portions. Reheat thoroughly after thawing for best texture and food safety.
A longer gentle simmer can soften sharp acidity and help the flavors balance out. Some people also find it easier to eat with yogurt, rice, or bread.
Because it provides protein with relatively little fat, it can work well as a post-workout meal. Before training, a smaller portion is often more comfortable, especially if you are sensitive to fiber or acidity.
It pairs well with rice, bulgur, potatoes, or whole-grain bread if you want a more substantial meal. A side salad or yogurt can also add variety and make it more satisfying.
Its warm, soft texture can make it easier to eat when appetite is low. It is comforting food, but it is not a treatment and medical advice matters if symptoms are significant.
Chicken thigh usually gives a richer flavor and stays juicier during simmering. Chicken breast is leaner but can dry out more easily if overcooked.
No, cooking does not remove the protein; it changes its structure. Overcooking can still make the meat tougher or drier and can leave the vegetables overly soft.
People who are limiting sodium should pay attention to how much salt or stock is used in the recipe. Those with reflux or sensitivity to tomato-based dishes may also find it irritating.
It can be, because it is fairly light while still providing protein and vegetables. The overall effect depends on portion size, added oil, and what you eat with it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.