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High-protein, low-carb grilled chicken with turmeric marinade
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
1.2g
· 3%
Protein
30.5g
· 71%
Fat
5.1g
· 26%
Fiber
0.2g
Vitamins
B3
13.4mg · 84% DV
B6
0.62mg · 36% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
235mg · 34% DV
Sodium
290mg · 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
1.4g
MONOUNSATURATED
2g
POLYUNSATURATED
1g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
About 30 minutes to a few hours is usually enough. If the marinade contains acidic ingredients like lemon juice or yogurt, leaving it too long can soften the texture too much.
Overcooking is the most common reason. Chicken breast dries out quickly, so moderate heat and a short resting time after grilling help keep it juicier.
It pairs well with grilled vegetables, yogurt-based sides, salads, and simple grains like rice or bulgur. Lemon and fresh herbs also balance turmeric’s earthy flavor nicely.
Yes, its high protein content makes it a practical post-workout option. Adding a carbohydrate source on the side can make the meal more balanced for recovery.
Yes, it can fit well into an evening meal. If you want something lighter, pair it with vegetables or salad instead of heavier fried sides.
Not really; turmeric mainly adds color and flavor. Tenderizing usually comes from other marinade ingredients such as yogurt, lemon juice, or vinegar.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. It should not be left at room temperature for long.
Yes, it freezes well after cooking. For better texture, store it in portions with as little air exposure as possible and reheat only once after thawing.
The main difference is flavor, color, and seasoning rather than a major nutritional shift. In this version, carbohydrates remain very low, so the marinade is not adding a heavy sauce load.
People who are sensitive to spices or who have certain gallbladder issues may find heavily spiced dishes irritating. As with any chicken dish, safe cooking matters because undercooked poultry can carry food safety risks.
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.