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

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt. One of my favorites. This time, I will 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 foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. 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. Make ready Sorghum Sweet Potatoes
  2. Take 1 lb sweet potatoes, large dice
  3. Make ready 1 Kosher salt, to taste
  4. Make ready 2 oz half and half
  5. Make ready 3 tbsp butter, divided
  6. Make ready 3 tbsp sorghum syrup
  7. Make ready 2 sprigs fresh thyme, picked and chopped
  8. Get Chicken Breasts
  9. Make ready 8 oz chicken, boneless, skinless
  10. Make ready 1 Kosher salt, to taste
  11. Take 1 Black pepper, to taste
  12. Make ready 3 tbsp vegetable oil, divided
  13. Make ready new group
  14. Make ready 1 Young Broccoli
  15. Make ready 6 oz young broccolini
  16. Take 1/4 tsp chipotle orange salt
  17. Prepare 2 each garlic cloves, sliced very thinly
Instructions 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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