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High protein, low fat, lean grilled chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
150
KCAL / 100G
Carbs
0g
· 0%
Protein
28g
· 78%
Fat
3.5g
· 22%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Potassium ⭐
330mg · 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
The most common reason is overcooking. Moderate heat, a short resting time after cooking, and a simple marinade can help it retain more moisture.
Basic marinades with spices, yogurt, lemon juice, or herbs usually do not meaningfully change the protein content. The main difference comes from added oil, sugar, or sweet sauces, which can raise the overall energy content.
It can work at either time, depending on the meal. Before training, a lighter portion is often easier to digest; after training, pairing it with a carbohydrate source can make the meal more balanced for recovery.
Vegetables, whole grains, legumes, rice, or potatoes are common pairings. These add fiber or carbohydrates that grilled chicken on its own does not provide.
It is not automatically a problem, but relying on one protein source every day can reduce dietary variety. Rotating with other proteins and including different plant foods usually makes the overall diet more balanced.
Grilled chicken is usually prepared with less added fat and without a breaded coating. Fried chicken typically absorbs more oil and may include batter or crumbs, which changes both fat and carbohydrate intake.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it out too long at room temperature increases food safety risk.
Yes, both freshly cooked and leftover grilled chicken can be frozen. Freezing it in portions and wrapping it well helps preserve texture and makes reheating easier.
No. Marinades, smoking, and some cooking conditions can leave a pink tint even when the chicken is safely cooked, so color alone is not a reliable test.
People with kidney disease or those on medically prescribed protein restrictions may need to watch portion size. People who need to limit sodium should also be careful with heavily seasoned or pre-marinated versions.
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.