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, it’s Louise, welcome to my recipe site. Today, we’re going to make 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 little bit tasty. This will be really delicious.

Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something which I have loved my whole life.

To get started 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 that.

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