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Dielectric properties of chicken breast meat were measured with an open-ended coaxial-line probe between 200 MHz and 20 GHz at temperatures ranging from -20 oC to +25 oC. At a given temperature, the dielectric constant decreased with frequency with a faster rate at frequencies above 3-4 GHz. The dielectric loss factor is dominated by ionic conduction in the lower range and a broad dipolar relaxation is evident at higher frequencies. At a given frequency, the temperature dependence reveals a sharp increase of dielectric properties at about 0 oC which is typical of materials with high water content and indicates phase transition from ice-like behavior to liquid.