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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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Quinoa rolls with avocado, hearts of palm

BT Toronto | posted Thursday, Jul 17th, 2014


Quinoa rolls with avocado, hearts of palm


Rice Flour Batter

  • 180 ml cold water
  • 250 ml rice flour
  • 25 g cornstarch
  • ½ tbsp. garlic brunoise
  • ½ tbsp. thai chili brunoise
  • ½ tbsp. coriander sliced
  • ½ tbsp. fresh ginger chopped
  • 1 tbsp. brunoise green onion

Avocado and hearts of palm

  • 2 avocadoes cut in 16 pieces
  • 8 heart of palm cut in halves
  • 1 head of frisee cut
  • ½ cucumbers sliced
  • ½ cup lemon dressing


  • 1 avocado
  • ½ Spanish onion brunoise
  • 1/4 brunch of coriander
  • 1 thai chili
  • 3 limes-juiced

Quinoa rolls

  • 8 rice paper
  • 2 cups quinoa
  • 1 tbsp chopped parsley
  • 4 tbsp lemon dressing
  • 1 tsp lemon confit


  1. Mix water, corn starch and rice flour, add all other ingredients.
  2. Dip Avocado and Heart of palm in batter and fry for 45 seconds.
  3. Mix all ingredients together for guacamole, add salt and pepper to taste.
  4. For quinoa rolls, mix lemon dressing, parsley and lemon confit.
  5. Add quinoa to boiled water and put over for 13 mins.
  6. Strain the water and add lemon dressing, parsley, lemon confit mix.
  7. Roll in the rice paper.
  8. To arrange plate, put sliced cucumber, quinoa rolls and guacamole.

Courtesy Executive Chef J.P. Challet, The Living Room at Windsor Arms

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