Boneless, skinless chicken breasts are the leanest cut of chicken and a favourite among white-meat lovers. Sourced from a co-operative of Ontario farmers, these chickens are raised without antibiotics and air-chilled to ensure exceptional freshness, colour, and flavour. Each breast is naturally tender, hand-trimmed, gluten-free, and individually vacuum-sealed to lock in quality from farm to table.

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.