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Chicken, Sorghum Sweet Potatoes, and Broccoli
Recipe

12 INGREDIENTS • 7 STEPS • 50MINS

Chicken, Sorghum Sweet Potatoes, and Broccoli

5.0
2 ratings
Recipe by Chef Seth Freedman of Forage and Flame.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Recipe by Chef Seth Freedman of Forage and Flame.
50MINS
Total Time
$2.55
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sweet Potato
1 lb
Sweet Potato, diced
Kosher Salt
to taste
Butter
3 Tbsp
Sorghum Syrup
3 Tbsp
Sorghum Syrup
Fresh Thyme
2 sprigs
Fresh Thyme, chopped
Vegetable Oil
3 Tbsp
Vegetable Oil
Broccoli Sprouts
3 1/2 cups
Chipotle Orange Salt
1/4 tsp
Chipotle Orange Salt
Garlic
2 cloves
Garlic, thinly sliced
Nutrition Per Serving
VIEW ALL
Calories
994
Fat
61.5 g
Protein
25.3 g
Carbs
90.7 g
Add to plan
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Chicken, Sorghum Sweet Potatoes, and Broccoli
Save
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Thinly slice the Garlic (2 cloves), dice the Sweet Potato (1 lb) 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 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 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 3 Meanwhile, season the 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 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 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!
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!
Tags
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American
Budget-Friendly
Gluten-Free
Chicken
Shellfish-Free
Potatoes
Side Dish
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