Meals with chicken
Healthy Choice Chicken Marinara
262 g
Score
- Ultra-processed
- Contains added sugars
- Seed-oil free
Why it scores 41
Healthy Choice Chicken Marinara scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Brown sugar: An added sugar. Strong
- minus 20 points Agave syrup: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better frozen meals
-
Grilled Chicken Pesto & Vegetables Healthy Choice · 9.15 oz No added sugars · No brown sugar Score 86 out of 100 , 45 points higher -
Chicken and potatoes Saffron Road · 10 oz Not ultra-processed · No added sugars Score 96 out of 100 , 55 points higher -
Southwestern Style Chicken Quinoa Bowl Whole & Simple · 298 g Not ultra-processed · No added sugars Score 86 out of 100 , 45 points higher -
Chicken Fajita Protein Bowl Cedarlane Not ultra-processed · No added sugars Score 97 out of 100 , 56 points higher -
Tuscan-Inspired Chicken Hungryroot · 340 g Not ultra-processed · No added sugars Score 94 out of 100 , 53 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Chicken Marinara
Ingredients
- Brown sugar minus 20 points
- Agave syrup minus 20 points
- Natural flavors minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Salt 0.6 g / 100 g minus 1 points
- Protein 8.4 g / 100 g plus 2 points
100 − 59.5 = 40.5 → 41
Can’t score above 79. Contains brown sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 88 kcal |
|---|---|
| Fat | 3.8 g |
| Saturated fat | 1 g |
| Trans fat | 0 g |
| Carbohydrates | 4.6 g |
| Sugars | 2.3 g |
| Added sugars | 0.4 g |
| Fiber | 1.5 g |
| Protein | 8.4 g |
| Salt | 0.6 g |
Serving: 1 meal (262 g)
Ingredients
- SEASONED COOKED CHICKEN (CHICKEN BREAST, WATER, OLIVE OIL, BROWN SUGAR, SEA SALT, NATURAL FLAVORINGS)
- SAUCE (TOMATOES, WATER, TOMATO PUREE, OLIVE OIL, TOMATO PASTE, ONIONS, TAPIOCA STARCH, GARLIC, AGAVE SYRUP, SALT, OREGANO, BASIL, PARSLEY, BLACK PEPPER) (not recognized)
- CAULIFLOWER
- BROCCOLI
- LEAFY GREENS (CAULIFLOWER LEAVES, KALE, CHARD, SPINACH)
- RED BELL PEPPERS
- PARMESAN CHEESE (PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES)
Label text, as published
SEASONED COOKED CHICKEN (CHICKEN BREAST, WATER, OLIVE OIL, BROWN SUGAR, SEA SALT, NATURAL FLAVORINGS), SAUCE (TOMATOES, WATER, TOMATO PUREE, OLIVE OIL, TOMATO PASTE, ONIONS, TAPIOCA STARCH, CONTAINS 2% OR LESS OF: GARLIC, AGAVE SYRUP, SALT, OREGANO, BASIL, PARSLEY, BLACK PEPPER), CAULIFLOWER, BROCCOLI, LEAFY GREENS (CAULIFLOWER LEAVES, KALE, CHARD, SPINACH), RED BELL PEPPERS, PARMESAN CHEESE (PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES).
Allergens and diets
Contains: Milk
- Not vegan
- Not vegetarian
- Palm-oil-free
Always check the package: recipes change.
Packaging
Paper, Plastic, Paperboard
Context only: no points in v1.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org