Simple Way to Prepare Favorite Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt
by Ronnie Pearson
Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt
Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to 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:
Get Sorghum Sweet Potatoes
Prepare 1 lb sweet potatoes, large dice
Make ready 1 Kosher salt, to taste
Get 2 oz half and half
Take 3 tbsp butter, divided
Make ready 3 tbsp sorghum syrup
Take 2 sprigs fresh thyme, picked and chopped
Prepare Chicken Breasts
Make ready 8 oz chicken, boneless, skinless
Get 1 Kosher salt, to taste
Make ready 1 Black pepper, to taste
Make ready 3 tbsp vegetable oil, divided
Prepare new group
Prepare 1 Young Broccoli
Make ready 6 oz young broccolini
Get 1/4 tsp chipotle orange salt
Prepare 2 each garlic cloves, sliced very thinly
Instructions to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:
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.
While the sweet potatoes are cooking, season the chicken with kosher salt and black pepper to taste, and set aside at room temperature.
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.
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.
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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