Sweet potato pan with herb sauce

Ingredients for 4 servings:

• 1 onion(s)
• 1 sweet potato(s), approx. 300 g
• 1 broccoli, approx. 500 g
• 400 g chicken breast or turkey breast
• 2 garlic cloves
• 2 tbsp oil
• salt and pepper
• 250 ml chicken broth
• 200 g herb cream cheese
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• 1 tsp mustard
• Herbs, chopped, frozen or fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and finely dice the onion. Peel and finely dice the sweet potato. Wash and trim the broccoli, and cut it into florets. Cook the broccoli in salted water for about five minutes, drain, rinse, and let it drain. Meanwhile, pat the chicken breast dry and cut into strips. Heat 1 tablespoon of oil in a large, wide, high-sided frying pan (wok). Brown the turkey strips on all sides for about two minutes. Season with salt and pepper, and remove. Fry the diced onion and sweet potato in the drippings with the remaining hot oil (1 tablespoon) for about five minutes, season with salt and pepper. Add the broccoli and cook for 2-3 minutes. Add the meat and cook briefly. While everything is simmering, stir the cream cheese into the broth. Season with salt, pepper, lemon juice, sugar, and mustard, and heat everything in the wok. Garnish with chopped herbs to serve. 400 kcal per serving.