Hello everybody, hope you are having an amazing 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. One of my favorites. For mine, 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 favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. 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 cook that.

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. Make ready 1 Kosher salt, to taste
4. Make ready 2 oz half and half
5. Prepare 3 tbsp butter, divided
6. Get 3 tbsp sorghum syrup
7. Get 2 sprigs fresh thyme, picked and chopped
8. Prepare Chicken Breasts
9. Get 8 oz chicken, boneless, skinless
10. Make ready 1 Kosher salt, to taste
11. Take 1 Black pepper, to taste
12. Prepare 3 tbsp vegetable oil, divided
13. Get new group
14. Get 1 Young Broccoli
15. Make ready 6 oz young broccolini
16. Prepare 1/4 tsp chipotle orange salt
17. Prepare 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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