Boneless, skinless chicken breasts are as lean as chicken gets. If you're looking for dark meat, you're looking for chicken thighs, drumsticks, or the whole leg. This is for white meat fans. Our friends at Kingsland Hutterite Colony raise their free-run chickens in New Dayton, Alberta following humane treatment guidelines. These boneless, skinless chicken breasts are hand-trimmed, gluten-free and individually vacuum-sealed for maximum freshness.

COOKING TIP: If you think boneless, skinless chicken breasts are boring, you're cooking them wrong. Try poaching them with salt, pepper, chopped celery, onions, garlic, scallions, cilantro, and whatever else you have in your fridge. Add everything into a saucepan and put enough water to cover the chicken. Bring it to a boil and then down to a simmer until the chicken hits an internal temperature of 165°F. You now have a flavourful stock to sip on, and juicy chicken breasts that can be shredded on top of rice with a ginger-scallion sauce or chopped into a chicken salad.