Recipe of Super Quick Homemade Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt

Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt estimated approx 40 mins.

To begin 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.

PeachDish loves Sorghum! We are excited to share with you our love of this Southern ingredient. Springer Mountain Chicken Breasts served with a hearty side of sorghum sweet potatoes and sautéed broccolini sprinkled with Chipotle orange salt. Learn more at PeachDish.com

Ingredients and spices that need to be Get to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:

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

Instructions to make 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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