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Grilled chicken breast, marinated with special spices
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
135
KCAL / 100G
Carbs
2.2g
· 7%
Protein
23.5g
· 71%
Fat
3.2g
· 22%
Fiber
0.2g
Vitamins
B3
11.2mg · 70% DV
B6
0.7mg · 41% DV
B5
0.9mg · 18% DV
Biotin
5µg · 17% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
14µg · 25% DV
Sodium
370mg · 16% 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
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
It can be a solid post-workout choice because its protein content supports recovery. For a more balanced meal, pair it with vegetables and, if needed, a carbohydrate source.
Yes, it can fit into an evening meal; the overall portion and side dishes matter more than the time itself. Keeping sauces and fried sides moderate makes it feel lighter.
Overcooking is the main reason chicken turns dry. A short marinade, moderate-high heat, and a brief resting time after cooking help it stay juicier.
A basic marinade does not meaningfully lower the protein in the chicken. However, sugary or oily marinades can change the overall calorie and flavor profile of the dish.
Cooked chicken generally keeps for about 3 to 4 days in the refrigerator. Cool it promptly, store it in a sealed container, and reheat it thoroughly before eating.
Yes, both raw and cooked chicken can be frozen if wrapped well. For food safety, thaw it in the refrigerator rather than at room temperature.
Grilled vegetables, salad, yogurt-based sides, and whole-grain accompaniments pair well with it. These combinations make the meal more balanced and filling.
Chicken is often lower in fat than many red meat options, so it may feel lighter. The final result still depends on the cut, cooking method, and any added sauces.
You can, but relying on one protein source alone is not ideal. Rotating in eggs, fish, legumes, and other meats helps improve dietary variety.
People sensitive to salt, spices, or sauces should pay attention to how it is prepared. Anyone at higher food-safety risk should also make sure the chicken is fully cooked and handled carefully to avoid cross-contamination.
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.