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Bistro in a Pot



  • 3 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, sliced
  • 2 cups chopped leeks, white and green parts, washed and drained
  • 1 pound skinless, boneless chicken breast, cut into bite-size pieces
  • 1 cup thinly sliced small potatoes
  • 1 1/2 cups baby carrots, quartered lengthwise
  • 3 or 4 teaspoons dried lemon peel (see note)
  • 2 tablespoons dried tarragon
  • 1/2 cup water or vegetable broth
  • 1 cup (4 ounces) grated low-fat Jarlsberg cheese
  • 1 cup frozen peas, thawed
  • Minced fresh parsley, for garnish


  1. In wok or large skillet with cover, heat olive oil over high heat until nearly smoking.
  2. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl.
  3. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry for 5 minutes.
  4. Return leeks and chicken to wok.
  5. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.
  6. Remove from heat, add cheese and peas; stir to combine.
  7. Garnish with parsley and serve immediately.

Yield: 4 servings

Per serving: calories: 408; protein: 40 grams; total fat: 16 grams; saturated fat: 4 grams; cholesterol: 76 mg; carbohydrates: 26 grams; sodium: 286 mg


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