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. Chicken breasts are for white meat fans. Not only is it delicious, but these chickens, which are raised by a co-op of Ontario farmers, are also air-chilled and raised without antibiotics to ensure maximum freshness, colour, and flavour. These chickens have also been raised without any antibiotics. These boneless, skinless chicken breasts are hand-trimmed, air chilled, 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.