Steps to Prepare Homemade Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt. One of my favorites. This time, I am going to 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 get started with this 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 can achieve 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 Make ready to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:
- Sorghum Sweet Potatoes
- 1 lb sweet potatoes, large dice
- 1 Kosher salt, to taste
- 2 oz half and half
- 3 tbsp butter, divided
- 3 tbsp sorghum syrup
- 2 sprigs fresh thyme, picked and chopped
- Chicken Breasts
- 8 oz chicken, boneless, skinless
- 1 Kosher salt, to taste
- 1 Black pepper, to taste
- 3 tbsp vegetable oil, divided
- new group
- 1 Young Broccoli
- 6 oz young broccolini
- 1/4 tsp chipotle orange salt
- 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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