Chicken, Sorghum Sweet Potatoes, and Broccoli

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 cups

Sweet Potatoes , diced

to taste

Kosher Salt

2 fl oz

Half and Half

3 Tbsp

Butter

3 Tbsp

Sorghum Syrup

2 sprigs

Fresh Thyme , chopped

8 oz

Tyson® Chicken Breasts

to taste

Ground Black Pepper

3 Tbsp

Vegetable Oil

3 1/2 cups

Broccoli Sprouts

1/4 tsp

Chipotle Orange Salt

2 cloves

Garlic , thinly sliced

Cooking Instructions

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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!