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WestJet Flight Attendants Are on Strike — Here's What You're Owed Right Now

  Published August 2, 2026 It's no longer a countdown. WestJet's 4,400 flight attendants walked off the job at 12:01 a.m. on Sunday after last-minute talks with the airline collapsed, grounding the majority of a carrier that normally runs about 600 flights a day. If you're one of the thousands of Canadians caught in it — or watching your Civic Holiday plans wobble from the sidelines — here's exactly what you're entitled to, and what you're not. The bottom line: WestJet mainline flights are suspended. WestJet Encore and codeshare partner flights are still operating. You're entitled to rebooking within 48 hours or a full refund — but not cash compensation, because a strike is treated as outside the airline's control. How we got here The Canadian Union of Public Employees Local 8125, which represents WestJet's cabin crew, issued a 72-hour strike notice on July 30. WestJet responded the same day with a 72-hour lockout notice, and both windows expired to...
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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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