Nutrition experts settle the debate over ready-to-eat grilled chicken in grocery stores

Ready-to-eat rotisserie chicken, sold in grocery stores and supermarkets, continues to establish itself as one of the most popular food choices among consumers, thanks to its easy availability, affordable price, and the ability to turn it into multiple meals in a short time. However, nutrition experts emphasize that its health value largely depends on how it is consumed, not just on it being ready-made food.

Specialists point out that rotisserie chicken is an excellent source of complete protein, which helps build and maintain muscles. It also contains important nutrients, including iron, zinc, and B vitamins, making it a suitable dietary choice for families and individuals looking for a balanced meal without the need for long cooking times.

On the other hand, experts note that some commercial products may contain high levels of sodium due to the use of brining solutions or flavor enhancers, which requires caution for people with high blood pressure, heart diseases, or those following low-sodium diets.

Nutrition specialists also recommend removing the chicken skin when aiming to reduce saturated fat and calorie intake, serving it alongside fresh or cooked vegetables and whole grains, instead of fried or foods rich in fats and sugars, to obtain a more nutritionally balanced meal.

Health considerations are not limited to nutritional components only, as experts stress the importance of proper handling of the product after purchase, by refrigerating it as soon as possible if not consumed immediately, storing it in the refrigerator at safe temperatures, and reheating it well before later consumption to reduce the risk of growth of bacteria that cause foodborne illnesses.

Specialists believe that ready-to-eat rotisserie chicken should not be considered an unhealthy option, but can be part of a balanced diet if chosen well and consumed in moderation, paying attention to food labels, especially the amount of sodium and fat, and including it within a dietary pattern based on variety, moderation, and quality ingredients, rather than relying on ultra-processed foods.