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High protein, low fat, skinless and grilled
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
B12
0.3µg · 13% DV
Minerals
Selenium
27µg · 49% 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
0.8g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Without the skin, chicken has less fat protection and can dry out quickly if overcooked. A short marinade, controlled heat, and a few minutes of resting after cooking help retain moisture.
The protein stays essentially the same, but the marinade can add fat, sodium, or sugar depending on the ingredients. Simple marinades made with yogurt, lemon, herbs, or spices usually keep it lighter than heavy bottled sauces.
Yes, its high protein content makes it a common choice after training to support recovery. Pairing it with a carb source and vegetables can make the meal more balanced.
Usually no; compared with fried meat, it is often easier to tolerate because it is leaner. Very large portions or rich sauces late at night may still feel heavy for some people.
Vegetables add volume and fiber, which can make the meal more satisfying. Depending on your needs, you can pair it with rice, potatoes, whole grains, or legumes for added carbohydrates and variety.
In most everyday situations, yes, because grilled chicken avoids breading and frying oil. Fried chicken is usually more energy-dense and can be easier to overeat.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, it freezes well when wrapped or sealed properly. Freezing it in single portions makes thawing easier and helps preserve texture better than repeated refreezing.
No, if it is simply cooked and seasoned, it is better described as minimally processed rather than processed meat. That is different from products like deli meats, nuggets, or sausages, which undergo more extensive processing.
People with chicken allergy, those on protein-restricted diets such as some kidney conditions, and anyone limiting sodium should pay attention to portion size and seasoning. Undercooked chicken is also a food safety concern for everyone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.