Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Thinly slice the
Garlic (2 cloves)
, dice the
Sweet Potatoes (3 cups)
into large cubes, and remove the leaves from the fresh
Fresh Thyme (2 sprigs)
and chop them up nice.
Step 2
Place the diced sweet potato in a small saucepot, and cover with water. Add
Kosher Salt (to taste)
. Bring to a boil, then reduce heat to a simmer. Cook until very tender, 20-30 minutes.
Step 3
Meanwhile, season the
Tyson® Chicken Breasts (8 oz)
with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
and set aside at room temperature. Remove sweet potato from heat and drain.
Step 4
Add
Half and Half (2 fl oz)
,
Butter (2 Tbsp)
,
Sorghum Syrup (3 Tbsp)
and thyme to the sweet potatoes. Mash everything until mixed together. Taste and adjust seasoning with
Kosher Salt (to taste)
and Black Pepper ( to taste).
Step 5
Heat a large saute pan over medium-high heat, then add
Vegetable Oil (1 Tbsp)
. When hot, cook chicken breasts until browned on first side, flip, and continue cooking. When chicken is cooked through, remove from the pan, and set aside.
Step 6
Over medium-high heat, add more
Vegetable Oil (2 Tbsp)
to the pan. Add
Broccoli Sprouts (3 1/2 cups)
and cook while stirring until they are just tender, 3-4 minutes. Sprinkle with
Chipotle Orange Salt (1/4 tsp)
, and then add sliced garlic.
Step 7
Cook another 1-2 minutes, or until desired doneness. Melt in
Butter (1 Tbsp)
, and adjust taste with
Kosher Salt (to taste)
and Black Pepper ( to taste). Serve and enjoy!
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSBeef Tenderloin with Herbed Onion Rings and Okra
Sweet Potato & Chard Risotto w/ Rosemary
Chicken Croquettes with Tomato and Okra Gravy
Red Cooked Beef, Choy Sum, and Long Noodles
Seared Salmon Filets & Bamboo Rice with Tomato Salsa
Sweet Corn Ceviche Fish Tacos & Cilantro Lime Rice
Gingered Tofu with Okra Tomato & Turmeric
Roasted Portabella Mushroom Topped with Okra and Chickpea Salad
Superfood Veggie Calzone with Spiced Dipping Sauce
Summer Harvest Rainbow Roll
Chicken with Green Beans, Eggplant & Muscadine Sauce
Fricassee of Mushrooms over Rosemary Potatoes
Faux “Pho” with Rice Noodles, Mung Bean Sprouts, Charred Carrots and Spring Onions
Paprika Chicken Quesadillas & Sweet Corn Stirfry
Toasted Barley Pilaf with Mixed Mushrooms and Leeks
Grouper Stew with Potatoes and Pepper
Recommended Recipes
{{name}}