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 will show you a way to prepare a special dish, chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt. It is one of my favorites. 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 well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something that I have loved my entire life.

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

The ingredients needed to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:
  1. Get Sorghum Sweet Potatoes
  2. Prepare 1 lb sweet potatoes, large dice
  3. Get 1 Kosher salt, to taste
  4. Make ready 2 oz half and half
  5. Take 3 tbsp butter, divided
  6. Prepare 3 tbsp sorghum syrup
  7. Make ready 2 sprigs fresh thyme, picked and chopped
  8. Prepare Chicken Breasts
  9. Prepare 8 oz chicken, boneless, skinless
  10. Prepare 1 Kosher salt, to taste
  11. Make ready 1 Black pepper, to taste
  12. Take 3 tbsp vegetable oil, divided
  13. Take new group
  14. Make ready 1 Young Broccoli
  15. Take 6 oz young broccolini
  16. Take 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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