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Moist and tender, our seared chicken has a hint of thyme for a flavorful finished product. This slow-cooked, fall-off-the-bone entrée is a great source of protein while low in calories and saturated fat. Sous vide is the best way to cook chicken because it seals in the moisture and flavor. Enjoy chef-prepared meals at home.
Moist and very flavorful. I am going to stock my freezer as chicken is my most preferred meat.
16g Protein Per Serving | 0g Trans Fat Per Serving | Low Saturated Fat | Low Calorie
What goes into it, what you get out of it, and how to heat it for best results.
The sous vide slow-cooking method locks in the nutrients found in our premium ingredients.
Conventional oven, microwave or water bath—here are the times and temperatures you need.
High Protein or Low Sodium, Vegetarian or Vegan, our dishes all have certain qualities you should know about.
Serving Size 1/6 Portion | Servings Per Container 6
Calories from Fat 70
16g Protein Per Serving, 0g Trans Fat Per Serving
Chicken Half, Water, Thyme, Salt, Black Pepper, Caramel Color.
|Amount per Serving||%DV*|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|2,000 Calorie Diet|
|Total Fat||Less than||65g|
|Saturated Fat||Less than||20g|
|2,500 Calorie Diet|
|Total Fat||Less than||80g|
|Saturated Fat||Less than||25g|
60-65 minutes at 375°F
10-12 minutes (1100 watts)
28 minutes at 375°F
7-8 minutes (1100 watts)
|from frozen||60-65 minutes at 375°F||10-12 minutes (1100 watts)|
|from thawed||28 minutes at 375°F||7-8 minutes (1100 watts)|
16g Protein Per Serving
Half Chicken with Thyme, Salt & Pepper
Delicious. Leftover made great chicken salad
This bird was excellent, even better than we thought/.
I enjoyed the chicken but it was a bit too peppery for me but I could easily scrap off the rub. The meat is very tender and moist.
I thought the chicken was great, so tender and seasoned perfectly. Thanks guys for a wonder meal...
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."