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Canada's New Grocery Benefit Starts July 3 — How Much Will You Get?

  If you've been receiving the GST/HST credit, something is changing on July 3, 2026 — and it's actually good news. The federal government is replacing the old credit with a new program called the Canada Groceries and Essentials Benefit (CGEB) , and it comes with payments that are 25% larger. More than 12 million Canadians qualify. No application is required. Here's everything you need to know before the first payment lands. What Is the CGEB? The Canada Groceries and Essentials Benefit is the federal government's replacement for the GST/HST credit, which has been around since 1991. Prime Minister Mark Carney announced the new benefit on January 26, 2026, and it received Royal Assent on February 12 under Bill C-19. The legislation commits $11.7 billion in additional support to Canadians over six years — $3.1 billion immediately through the one-time June top-up, and $8.6 billion over five years through higher quarterly payments. The name change is deliberate — it signal...
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Rosemary Chicken with Sweet Potatoes

 


Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter—making this recipe perfect for weeknight cooking.

Ingredients:

  • 4 teaspoons canola or olive oil
  • 3 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon snipped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • 1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes
  • 2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
  • 1 lemon, thinly sliced

Directions:

  1. 1. In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).

  2. 2. Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.

  3. 3. Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

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