Mexican style Chicken
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 132 kcal | 7% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 1.4 g | 1% |
| of which sugars | 1.4 g | 2% |
| Fibre | 0.70 g | — |
| Protein | 24.8 g | 50% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 12 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Chicken Breast (88%) Rapeseed Sugar - Ground Spices (Black Pepper Chilli Cumin Paprika. . · Smoked Paprika) Salt Dried Garlic Cornflour Tapioca Starch. Yeast Extract (contains Barley). Dried Onions Dried Red Peppers Red Wine Vinegar - Hickory Smoked Sea Salt Smoked Salt Dried Oregano Lime Zest Concentrated Lime Juice - . . . • Chillies - Cracked Black Pepper Parsley Oregano · Oak Smoked Water - Colour : Paprika Extract Dried Parsley Sunflower Oil - Smoked Sunflower Oil Flavouring Black Pepper Extract. . .
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked chicken breast slices”: 5.90 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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