Boneless Skinless Chicken Breast
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. Grey Duck raise their chickens in Midwestern Amish country, just 3 hours outside of Chicago, cage-free and with no animal byproducts. Their chicken also meets the standards for GMO-avoidance. There are two gluten-free 6oz breasts in each package.
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 flavorful 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.