Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt.
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Composition Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:
- Need for Sorghum Sweet Potatoes.
- Prepare 1 lb of sweet potatoes, large dice.
- Give 1 for Kosher salt, to taste.
- Need 2 oz for half and half.
- Need 3 tbsp - butter, divided.
- Require 3 tbsp of sorghum syrup.
- Provide 2 of sprigs fresh thyme, picked and chopped.
- Require Chicken Breasts.
- Need 8 oz of chicken, boneless, skinless.
- You need 1 of Kosher salt, to taste.
- Need 1 of Black pepper, to taste.
- Need 3 tbsp vegetable oil, divided.
- You need for new group.
- Require 1 of Young Broccoli.
- Prepare 6 oz of young broccolini.
- You need 1/4 tsp of chipotle orange salt.
- Provide 2 each - garlic cloves, sliced very thinly.
Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt instructions:
- 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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