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Bank of Canada Holds at 2.25% — Again: What It Means for Your Mortgage and Markets Today

  Wednesday, June 10, 2026  |  Canadian Money Brief It's official: the Bank of Canada held its overnight rate steady at 2.25% this morning — the fourth consecutive hold in 2026 , following identical decisions in January, March, and April. The move was widely anticipated, but the language in today's statement and Governor Tiff Macklem's 10:30 a.m. press conference are delivering the real signal: the BoC is watching the Middle East conflict carefully, is not yet alarmed by inflation, but is making clear that rate hikes remain on the table if energy prices push inflation higher. Here's the full picture — BoC reaction, Canadian markets, Wall Street, oil, and global moves. 🏦 Bank of Canada: Holds at 2.25% — But With a Warning The Bank of Canada's statement this morning was brief but pointed. The Governing Council noted that "economic activity in Canada has been weak and uncertainty about US trade policy persists," while also flagging that "the conflict ...
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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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