Ready in 5-min. Chicken raised without antibiotics. Eat Better Without Sacrificing Flavor. When I was in my twenties, an autoimmune disorder threw my life off balance. Nothing helped consistently until I discovered a paleo-friendly diet that avoided artificial ingredients. While I was grateful to return to my everyday life, I found myself paying for guilt-free meals with boring cuisine and a lack of flavor. I made it my mission to change this. My quick-to-prepare entrees, sauces, and sides make it easy to create paleo-friendly meals at home that taste so good you feel like you're cheating. Enjoy! Cooked to Perfection: You are about to enjoy tender chicken breast strips that have been fully cooked using a gourmet cooking technique called sous-vide.

• Gluten Free

• Paleo

Boneless Skinless Chicken Breast (boneless Skinless Chicken Breast, Vinegar, Yeast Extract, Citrus Extract, Sea Salt, Lemon Juice Concentrate, Granulated Onion, Granulated Garlic, Black Pepper [may Contain Up To 15% Chicken Broth From The Sous Vide Cooking Process]), Tikka Masala Sauce (water, Coconut Milk [coconut Cream, Water], Tomato Paste, Spices, Coconut Nectar, Dehydrated Onion, Coconut Oil, Cilantro, Coconut Sugar, Tapioca Starch, Paprika, Sea Salt, Yeast Extract, Ginger, Turmeric, Dehydrated Garlic, Lime Juice Concentrate, Smoked Paprika, Citric Acid, Black Pepper, Lemon Peel, Xanthan Gum, Monkfruit Extract).

Heating Instructions: Preferred method for best results. Stove Top: 1 Get Ready: Heat skillet over medium high for 1 minute and add 1 TBSP of your preferred cooking oil. Break chicken strips apart by massaging chicken pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. (Broth is a result of the sous-vide cooking technique).2 Heat Chicken: Add chicken to hot skillet. Separate chicken strips with tongs and heat for 1-2 minutes on each side until lightly browned. 3 Add Sauce: Reduce heat to low, pour sauce into skillet, and simmer for 30 seconds, stirring chicken to coat with sauce. Serve up and enjoy! Microwave: 1 Heat Chicken: Break chicken strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. (Broth is a result of the sous-vide cooking technique). Add chicken to tray or microwave-safe bowl. Microwave on high for 1 minute. 2 Add Sauce: For best results, drain extra chicken broth from tray and discard. Pour sauce over chicken, cover with paper towel, and microwave on high for 1-2 minutes. Serve up and enjoy! Ok to freeze for 6 months. Defrost in fridge for 12 hours, then follow heating instructions. Eat within 3 days of defrost. Caution: Tray and contents will be hot.

Perishable. Keep refrigerated.