Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt. One of my favorites food recipes. 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 favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something that I have loved my entire life.

To get started with this 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 that.

The ingredients needed to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:

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