Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt
Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:
  1. Get Sorghum Sweet Potatoes
  2. Take 1 lb sweet potatoes, large dice
  3. Get 1 Kosher salt, to taste
  4. Make ready 2 oz half and half
  5. Get 3 tbsp butter, divided
  6. Take 3 tbsp sorghum syrup
  7. Take 2 sprigs fresh thyme, picked and chopped
  8. Take Chicken Breasts
  9. Prepare 8 oz chicken, boneless, skinless
  10. Prepare 1 Kosher salt, to taste
  11. Prepare 1 Black pepper, to taste
  12. Get 3 tbsp vegetable oil, divided
  13. Take new group
  14. Prepare 1 Young Broccoli
  15. Make ready 6 oz young broccolini
  16. Get 1/4 tsp chipotle orange salt
  17. Get 2 each garlic cloves, sliced very thinly
Steps to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:
  1. Place the sweet potatoes in a small saucepot, and cover with salted water. Bring to a boil, then reduce heat to a simmer. Cook until very tender, typically 20-30 minutes.
  2. While the sweet potatoes are cooking, season the chicken with kosher salt and black pepper to taste, and set aside at room temperature.
  3. Remove potatoes from heat and drain. Add half and half, 2 tablespoons butter, sorghum syrup, and chopped thyme. Adjust seasoning with salt and pepper to taste.
  4. Heat a large sauté pan over medium-high heat, then add 1 tablespoon vegetable oil. Cook chicken until browned on first side, flip and continue cooking. When chicken is cooked through, remove from the pan, and set aside.
  5. Over medium-high heat, add 2 more tablespoons vegetable oil to the pan. Add broccoli, and cook while stirring until it is just tender, about 3-4 minutes. Sprinkle with chipotle orange salt, and then add garlic slices. Cook for another 1-2 minutes or until desired doneness. Melt in 1 tablespoon butter, and adjust salt and pepper to taste. Serve, and enjoy!

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