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High protein, healthy fats, spiced flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
1.2g
· 3%
Protein
24.5g
· 56%
Fat
8.1g
· 41%
Fiber
0.3g
Vitamins
B3
11.8mg · 74% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
B12
0.4µg · 17% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
14µg · 25% DV
Zinc
1mg · 9% DV
Potassium ⭐
320mg · 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
1.7g
MONOUNSATURATED
4.3g
POLYUNSATURATED
1g
Omega 6:3 ratio 8.1:1
Above the ideal 4:1 (8.1:1).
Chicken breast is naturally lean, so it dries out quickly if cooked too long or over very high heat. Shorter cooking, even thickness, and a brief resting time after cooking help keep it juicier.
Yes, a marinade with olive oil, yogurt, lemon, or spices can improve flavor and help the surface stay more tender. Very acidic marinades left on too long can make the outside mushy rather than juicy.
Cooking can reduce some heat-sensitive vitamins, but it does not remove the protein. The bigger nutritional change usually comes from how much oil is absorbed and how heavily it is cooked.
Paprika, black pepper, cumin, thyme, garlic, and rosemary are all common choices. Adding delicate spices too early can make them burn, so timing matters.
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 when portioned and packed airtight. Thaw it safely in the fridge when possible, and avoid freezing it again after reheating.
Because it is high in protein, it is often more useful after training as part of a recovery meal. Before a workout, keep the portion moderate so it does not feel too heavy.
Not by itself; weight gain depends more on total intake over time than on the clock. A late meal may feel heavier if the portion is large or the dish is very oily.
Vegetables, salad, yogurt-based sides, or a whole grain can round it out well. That adds fiber and variety instead of making the meal protein-only.
People with reflux, sensitive digestion, or gallbladder issues may tolerate spicy or fried foods less well. Those using salty spice blends should also watch overall sodium intake.
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.