Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt. One of my favorites food recipes. For mine, I am going to make it a little 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 recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something which I have loved my entire life.

To begin with this particular recipe, we have to 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 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. Take 1 Kosher salt, to taste
4. Get 2 oz half and half
5. Take 3 tbsp butter, divided
6. Make ready 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. Make ready 1 Black pepper, to taste
12. Prepare 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. Take 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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