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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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Pickled beets

BT Toronto | posted Thursday, Sep 26th, 2013


Pickled beets

Yields 1 large jar


  • 10 beets, cooked/peeled & cut in quarters
  • 1/2 cup apple cider vinegar
  • 1/2 cup beet juice
  • 3 tblsps honey
  • 2 cloves
  • 1/2 teaspoon salt
  • 3 peppercorns
  • 1/4 bay leaf


  1. Place the cut beets into a clean, empty jar.
  2. In a small pan bring the reserved beet juice and the remaining ingredients to a boil.
  3. Pour the hot liquid mixture over the beets.
  4. Let come to room temperature and then chill.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

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