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High-protein, low-carb lean chicken breast cooked with turmeric
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
0.8g
· 2%
Protein
31.2g
· 77%
Fat
3.9g
· 21%
Fiber
0.2g
Vitamins
B3
13.6mg · 85% DV
B6
0.64mg · 38% DV
B5
1.05mg · 21% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
245mg · 35% DV
Zinc
1mg · 9% DV
Potassium ⭐
270mg · 8% 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
1.1g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it out at room temperature for too long increases food safety risk.
Yes, it freezes well if portioned and wrapped airtight. The texture may change slightly after thawing, but it is still usable if reheated properly.
The main cause is usually overcooking, not the turmeric, because chicken breast is naturally lean. A short marinade, moderate heat, and resting after cooking help keep it juicier.
It is not required, but black pepper may help improve absorption of curcumin, one of turmeric’s key compounds. That is why the two are often paired in recipes.
On its own, it often fits better after training because it provides plenty of protein and very little carbohydrate. Before training, many people do better adding an easy-to-digest carb source for energy.
It works well with vegetables, yogurt-based sauces, rice, potatoes, or grains depending on your eating style. Adding fiber-rich vegetables can make the meal more filling and balanced.
Adding turmeric does not meaningfully reduce the protein content. Very high heat or long cooking can, however, dry the meat out and change its texture.
You can, but relying on the same protein source every day may reduce overall dietary variety. Rotating with other proteins and a range of plant foods is usually a better long-term habit.
Anyone eating undercooked poultry is at risk, especially people with weaker immune systems, so safe cooking matters. People with gallbladder issues, sensitive stomachs, or those taking blood thinners may also want to be cautious with large amounts of turmeric.
The main difference is usually flavor and any extra ingredients used in the recipe; the core protein source is still chicken breast. In typical culinary amounts, turmeric does not dramatically change the overall nutrition profile.
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Nutrition data compiled from USDA FoodData Central and scientific sources.