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Lean protein, low carb, source of B vitamins
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
Biotin
7µg · 23% DV
B5
1mg · 20% 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).
The usual cause is overcooking. A short marinade, even thickness, and resting it for a few minutes after cooking help retain moisture.
Cooked grilled chicken usually keeps for 3 to 4 days in the refrigerator. Store it in an airtight container and avoid leaving it at room temperature for long.
Yes, it freezes well. Portioning and wrapping it tightly helps preserve texture and flavor, and it is safest to reheat it only once after thawing.
It is often more useful after training because it provides plenty of protein for a recovery meal. Before exercise, it is usually better paired with an easy-to-digest carbohydrate rather than eaten alone.
Vegetables add volume and micronutrients, making the meal more filling. If you want more energy or a post-workout plate, add a carbohydrate source like rice, potatoes, or whole grains.
The biggest difference is the cooking method. Grilled chicken is usually a simpler option because it does not rely on breading and deep frying, which can add extra fat and change the overall meal profile.
It can fit into a daily diet, but relying on one protein source is not ideal. Rotating in fish, eggs, legumes, and other foods helps support a more varied nutrient intake.
No. Marinades, seasonings, smoking, or meat close to the bone can leave a pink tint, so doneness should be judged by safe internal cooking rather than color alone.
For many people it feels lighter than fried options. Large portions or rich sauces late in the evening, however, may still feel hard to digest.
People with kidney disease or anyone advised to limit protein should be more cautious. Those using salty marinades or sauces, and people at higher risk from foodborne illness, should also pay close attention to preparation and storage.
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Nutrition data compiled from USDA FoodData Central and scientific sources.