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Lean protein, low carb, spiced flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
1.2g
· 4%
Protein
23.5g
· 79%
Fat
2.2g
· 17%
Fiber
0.4g
Vitamins
B3
13.2mg · 83% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
Biotin
4µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Sodium
320mg · 14% DV
Potassium ⭐
330mg · 10% 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
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Chicken breast is naturally lean, so it dries out quickly when overcooked. Cooking it briefly over fairly high heat, resting it after grilling, and using a marinade can help keep it juicier.
Marinating mainly affects flavor and texture, not the protein content in a meaningful way. But sugary sauces or lots of added oil can raise the carbohydrate or fat content.
Pound or slice it to an even thickness so it cooks at the same rate throughout. Medium-high heat works well, and letting it sit out briefly before cooking can help it cook more evenly.
Usually yes, because it is high in protein and relatively light in fat and carbs. After training, pairing it with a carb source like rice, potatoes, or bread can make the meal more balanced for recovery.
For most people, plain grilled chicken is not especially heavy at night. The main issue is the seasoning: very spicy blends may trigger reflux or stomach discomfort in sensitive people.
Cooked chicken generally keeps for about 3 to 4 days in an airtight container in the refrigerator. If it has been left out at room temperature too long, it is safer to discard it.
Yes, cooked chicken breast freezes well. After thawing it can seem a bit drier, so storing it sliced with some juices or a light sauce can help.
It goes well with vegetables, yogurt-based sauces, rice, bulgur, potatoes, and salads. Pairing it with high-fiber or water-rich sides can make the meal more filling and balanced.
Chicken breast is usually leaner and milder in flavor, while thigh is typically juicier and richer. Breast suits lighter meals, whereas thigh is often preferred for tenderness and stronger taste.
People watching their sodium intake should check the seasoning blend, since ready-made spice mixes can contain a lot of salt. Very spicy seasoning may also bother those with reflux, gastritis, or sensitive digestion.
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.