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High protein, low fat, healthy grilled preparation
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 13.3:1
Above the ideal 4:1 (13.3:1).
If cooled promptly and stored in a sealed container, they are usually best eaten within 3 to 4 days. Leaving cooked chicken at room temperature for long periods increases food safety risk.
Yes, cooked chicken freezes well when packed properly. For best quality and safety, thaw it in the fridge and reheat it only once before eating.
Overcooking is the most common reason, especially with small pieces that cook fast. Marinating, cutting evenly, and using high heat for a shorter time can help keep them juicier.
The chicken itself stays a high-protein food, but the marinade can add extra fat, salt, or sugar depending on the ingredients. This matters most with bottled sauces and sweet glazes.
They are often more practical after training because they provide plenty of protein with no carbs. Before exercise, many people tolerate them better when paired with an easy-to-digest carbohydrate source.
Their high protein content can help with fullness, but eating them alone may not feel like a complete meal for everyone. Pairing them with vegetables, grains, or legumes usually makes the meal more satisfying.
Grilling usually needs less added fat and keeps the focus on the chicken itself. Frying often adds breading and absorbed oil, which can make the meal heavier overall.
It can fit into a healthy routine, but variety still matters. Rotating protein sources and side dishes helps cover a wider range of nutrients and keeps meals less repetitive.
They often are, because they provide protein in a familiar form. Softer pieces and milder seasoning may be better for people who have trouble chewing or are sensitive to salt and spice.
No, a pink tint does not always mean it is raw; marinades, smoke, and the meat's natural pigments can affect color. Safe cooking should be judged by proper cooking practice, not color alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.