Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt

• 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
• 8 oz chicken, boneless, skinless
• 1 Kosher salt, to taste
• 1 Black pepper, to taste
• 3 tbsp vegetable oil, divided
• 1 Young Broccoli
• 6 oz young broccolini
• 1/4 tsp chipotle orange salt
• 2 each garlic cloves, sliced very thinly

1. Place the sweet potatoes in a small saucepot, and cover with salted water.
2. Bring to a boil, then reduce heat to a simmer.
3. Cook until very tender, typically 20-30 minutes.
4. While the sweet potatoes are cooking, season the chicken with kosher salt and black pepper to taste, and set aside at room temperature.
5. Remove potatoes from heat and drain.
6. Add half and half, 2 tablespoons butter, sorghum syrup, and chopped thyme.
7. Adjust seasoning with salt and pepper to taste.
8. Heat a large saute pan over medium-high heat, then add 1 tablespoon vegetable oil.
9. Cook chicken until browned on first side, flip and continue cooking.
10. When chicken is cooked through, remove from the pan, and set aside.
11. Over medium-high heat, add 2 more tablespoons vegetable oil to the pan.
12. Add broccoli, and cook while stirring until it is just tender, about 3-4 minutes.
13. Sprinkle with chipotle orange salt, and then add garlic slices.
14. Cook for another 1-2 minutes or until desired doneness.
15. Melt in 1 tablespoon butter, and adjust salt and pepper to taste.
16. Serve, and enjoy!

sweet potatoes, kosher salt, butter, sorghum syrup, thyme, chicken, kosher salt, black pepper, vegetable oil, broccoli, broccolini, orange salt, garlic

Taken from cookpad.com/us/recipes/352711-chicken-breasts-sorghum-sweet-potatoes-and-young-broccoli-with-chipotle-orange-salt (may not work)