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Balanced meal with lean protein, vegetables and complex carbohydrates
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
121
KCAL / 100G
Carbs
10.2g
· 34%
Protein
12.4g
· 42%
Fat
3.1g
· 24%
Fiber
1.8g
Vitamins
B3
5.1mg · 32% DV
B6
0.43mg · 25% DV
Vitamin C
13.2mg · 15% DV
Vitamin K
18.5µg · 15% DV
Minerals
Selenium
14.8µg · 27% DV
Phosphorus
132mg · 19% DV
Zinc
1mg · 9% DV
Magnesium
28mg · 7% 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
0.65g
MONOUNSATURATED
1.18g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
It can work well at either time. Before training, a moderate portion is usually easier to digest; after training, the mix of protein and carbs can fit recovery well.
Yes, it can be a sensible evening meal. It tends to work best when it is kept simple, without heavy creamy sauces or fried sides.
Adding a generous serving of vegetables, salad, or a yogurt-based side can improve satiety. A balanced portion with more volume from fibre-rich foods usually feels more satisfying.
Roasted vegetables, salad, bulgur, brown rice, or a light yogurt dip are common pairings. They make the meal more balanced and less repetitive than chicken alone.
You can, but variety is still important. Rotating in different vegetables and protein sources helps support a more varied overall diet.
It can be, depending on portion size and the rest of your daily intake. Grilled chicken with vegetables and simple sides is usually easier to fit into a calorie-controlled plan than heavily sauced or fried versions.
Chicken dries out easily when overcooked. Marinating it, cooking it gently, and letting it rest briefly after cooking can help keep it juicier.
A cooked chicken plate is generally best eaten within 1–2 days if refrigerated properly. Keep it in a sealed container and avoid leaving it at room temperature for long.
Yes, most cooked chicken components freeze well. Fresh salad leaves, watery vegetables, and yogurt-based sauces usually lose texture, so freezing the parts separately works better.
Not necessarily. Large portions, sugary marinades, creamy sauces, and fried extras can change the overall nutritional quality quite a lot.
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.