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High protein, low carb, spiced and lightly fried
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
215
KCAL / 100G
Carbs
2.1g
· 4%
Protein
27.5g
· 52%
Fat
10.4g
· 44%
Fiber
0.4g
Vitamins
B3
11.8mg · 74% DV
B6
0.58mg · 34% DV
B5
1.35mg · 27% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
225mg · 32% DV
Sodium
320mg · 14% 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
2.4g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 33:1
Above the ideal 4:1 (33:1).
A short marinade and not overcrowding the pan help the meat retain moisture. Searing the outside first, then finishing gently, reduces the risk of drying it out.
Cooking can change the final values somewhat because of water loss and how much oil is absorbed. Even so, it remains a high-protein food when prepared properly.
It is often more useful after training because its protein can support recovery. Before exercise, a smaller portion with easy-to-digest sides is usually the more comfortable choice.
Vegetables, salad, yogurt-based sides, or a whole-grain accompaniment can round out the plate. This adds volume, fibre, and a wider mix of nutrients.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving cooked chicken at room temperature too long is not considered safe.
Yes, cooked chicken can be frozen if wrapped and stored well. When reheating, make sure it is heated all the way through.
Overcooking is the most common reason. Chicken breast in particular can dry out quickly if left on the heat too long.
It can in some people, especially those with reflux, gastritis, or low tolerance for chili and strong spices. Using milder seasoning is often easier on digestion.
No, cooking does not eliminate the protein. Heat changes protein structure, but the chicken still remains a protein-rich food.
Breaded chicken is usually coated with flour or crumbs, so it often ends up higher in carbohydrates and may absorb more oil. Lightly fried spiced chicken without coating is typically a simpler option.
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Nutrition data compiled from USDA FoodData Central and scientific sources.