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High protein and fiber, low fat, rich in vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
6.5g
· 25%
Protein
13.8g
· 53%
Fat
2.6g
· 22%
Fiber
2.2g
Vitamins
B3
4.1mg · 26% DV
B6
0.32mg · 19% DV
B5
0.7mg · 14% DV
Vitamin K
14µg · 12% DV
Minerals
Phosphorus
120mg · 17% DV
Selenium
7.2µg · 13% DV
Sodium
230mg · 10% DV
Zinc
1mg · 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Brown the chicken briefly over higher heat, then finish it gently with the peas and cooking liquid over low heat. Overcooking, especially chicken breast, is the main cause of dry meat.
Yes. Frozen peas are a convenient option and should be added near the end of cooking, usually for the last 5–10 minutes, so they stay bright and do not turn mushy.
Cool it within two hours and store it in an airtight container in the refrigerator. It is generally best eaten within 3–4 days, and should be reheated until piping hot throughout.
Yes, freeze cooled leftovers in individual portions for easier reheating. Once thawed, it is safer to reheat and eat the dish rather than freeze it again.
A lemony salad, plain yogurt, or a yogurt-cucumber side adds freshness. For a more filling meal, serve it with bulgur, brown rice, potatoes, or whole-grain bread.
It can be, because chicken provides protein and peas contribute carbohydrate and fibre. After a long or intense workout, adding rice, potatoes, or bread can make the meal more useful for replenishing energy.
It can be a balanced evening meal, especially when made with modest added oil and plenty of vegetables. People with reflux may feel more comfortable with a smaller portion and avoiding a very late meal.
Fresh and frozen peas are often lower in added salt. Canned peas work well too; draining and rinsing them can reduce some of the sodium.
Chicken provides some iron, but this dish does not treat iron deficiency on its own. Pairing it with vitamin C-rich foods such as peppers, tomatoes, parsley, or lemon can support iron absorption from the meal.
Chicken breast gives a leaner result but can dry out if cooked too long. Thigh stays more tender and flavorful; trimming visible fat is a simple way to keep the finished dish lighter.
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.