At the confluence of food science and animal science, using dietary techniques to improve the quality of meat may be a cutting-edge strategy. In this experiment, 200 chickens were separated into 20 cages, with each cage covering 10 chickens. Six chickens were chosen randomly to evaluate research parameters, and the findings were applied to a CRD (completely randomized design), which included five treatment groups and four replications. The effects of dietary (T1) control without Supplementation (T2) garlic powder, (T4) hot red pepper, (T3) dark pepper, and (T5) a mixture of them on the qualitative characteristics of chicken thigh and breast meat were assessed. Meat's chemical characteristics and quality assessments included assessments of the meat's quality (PH, moisture, protein, fat, and ash). Plant supplementations exhibited a significant (P≤0.05) impact on most of the evaluated chicken meat quality criteria, with black pepper being the exception. In conclusion, plant supplementations had a favorable impact on the quality of chicken meat.