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High-protein, low-carb grilled chicken seasoned with chili flakes and thyme
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0.9g
· 2%
Protein
29.8g
· 64%
Fat
7.1g
· 34%
Fiber
0.3g
Vitamins
B3
13.4mg · 84% DV
B6
0.58mg · 34% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
235mg · 34% DV
Zinc
1mg · 9% DV
Potassium ⭐
305mg · 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.9g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 19.3:1
Above the ideal 4:1 (19.3:1).
Yes, a short marinade can improve tenderness and flavor. Marinades with yogurt, olive oil, or lemon juice are especially helpful for chicken breast, which dries out easily.
Overcooking is the most common reason. Cooking over moderate heat and letting the chicken rest for a few minutes after grilling helps keep more moisture inside.
They can taste slightly milder after cooking, but the heat does not disappear completely. Adding some before cooking and a little more at serving gives a fuller flavor.
Both work, but they behave differently. Dried thyme holds up well on the grill, while fresh thyme gives a brighter aroma when added near the end.
It goes well with salads, grilled vegetables, yogurt-based sides, or olive oil vegetables. If you want a more filling meal, you can add rice, potatoes, or another starch depending on your needs.
It is often more practical after a workout because it is high in protein. Before training, portion size and your own digestion matter more, especially if spicy foods bother your stomach.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature too long increases food safety risk.
Yes, it freezes well after cooking. For the best texture, freeze it in portions in airtight packaging and reheat only once after thawing.
Chicken breast is leaner but more likely to dry out. Chicken thigh usually stays juicier and more flavorful, so the better choice depends on the texture you want.
Light charring once in a while is not usually a major concern, but heavily burnt parts are better trimmed off. Using controlled heat instead of very high flames helps reduce excessive charring.
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.