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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Chard and pomegranate salad

BT Toronto | posted Thursday, Jan 9th, 2014


This one comes from the ancient land of Persia and features the pomegranate, a fruit rich in healthy nutrients.

Chard and pomegranate salad

Makes 4 servings

Time:  5 minutes


  • 4 cups (1 L) red and green chard, bite-size pieces
  • 1 large red bell pepper, cut into thin strips (optional; omit for Rheumatoid Arthritis)
  • 1/4 cup (60 mL) grated carrot
  • 1/4 cup (60 mL) fresh pomegranate seeds
  • 2 Tbsp (30 mL) pomegranate juice
  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1/4 tsp (1 mL) honey (optional; omit for Candida, Diabetes, Vegan Diet)
  • sea salt and pepper (for Heart Disease use sodium substitute)


  1. Place the three veggies in a large serving bowl in the order listed.
  2. Scatter the pomegranate seeds overtop.
  3. Mix together the pomegranate juice, olive oil, honey (if using), and sea salt and pepper to taste.
  4. Pour over the salad.

Courtesy Linda Woolven, author, The All New Vegetarian Passport 


Click to buy on Amazon.ca.

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