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Grilled chicken breast, thyme, olive oil, spices
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
135
KCAL / 100G
Carbs
1.2g
· 4%
Protein
22.5g
· 68%
Fat
4.2g
· 28%
Fiber
0.3g
Vitamins
B3
10.8mg · 68% DV
B6
0.55mg · 32% DV
B5
0.85mg · 17% DV
B2
0.13mg · 10% DV
Minerals
Phosphorus
185mg · 26% DV
Selenium
13µg · 24% DV
Sodium
310mg · 13% 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
1.1g
MONOUNSATURATED
1.5g
POLYUNSATURATED
1g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
Its defining taste comes from thyme paired with cooked chicken. Thyme adds a savory, herbal note without needing a heavy sauce.
It can work well after training because chicken is a practical protein source. Add vegetables and, if your workout calls for it, a carbohydrate side such as rice, bulgur, or potatoes.
It may be suitable before exercise if you leave enough time to digest it. A large portion or rich sides eaten shortly before training can feel uncomfortable for some people.
Yes, it is a reasonable dinner option and eating chicken at night does not inherently slow metabolism. If late meals trigger reflux or indigestion for you, choose a smaller portion and lighter sides.
A crisp salad, grilled vegetables, yogurt, or ayran complement the herbal chicken flavor. For a more substantial plate, pair it with a grain or potato-based side.
Kekiklim is a thyme-seasoned, restaurant-style chicken dish rather than plain chicken breast. Its final flavor and richness can vary with the cooking method, oil, and any accompanying sauce.
Yes, provided it was refrigerated promptly, reheat it until it is steaming hot throughout. Reheat only the portion you plan to eat rather than cooling and reheating the same food repeatedly.
Refrigerate cooked chicken promptly and use it within 3 to 4 days. If it has been left at room temperature for more than two hours, it is safer to discard it.
Yes, cool it promptly, pack it in an airtight container, and freeze it for later. Thaw it in the refrigerator, not on the counter, and avoid refreezing thawed chicken.
Anyone with a chicken allergy should avoid it, and people sensitive to thyme or ingredients in any sauce should check the full restaurant ingredient information. Those following a medically prescribed protein restriction should confirm an appropriate serving with their clinician or dietitian.
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Nutrition data compiled from USDA FoodData Central and scientific sources.