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Bistro in a Pot




  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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