Hello, I am Kate. Today, I’m gonna show you how to make chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt Recipe
Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something which I have loved my entire life. They’re fine and they look wonderful.
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 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
- Prepare 1 Kosher salt, to taste
- Take 2 oz half and half
- Take 3 tbsp butter, divided
- Get 3 tbsp sorghum syrup
- Prepare 2 sprigs fresh thyme, picked and chopped
- Prepare Chicken Breasts
- Make ready 8 oz chicken, boneless, skinless
- Make ready 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Take 3 tbsp vegetable oil, divided
- Take new group
- Get 1 Young Broccoli
- Get 6 oz young broccolini
- Get 1/4 tsp chipotle orange salt
- Prepare 2 each garlic cloves, sliced very thinly
Steps 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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