Makes 4 servings

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 grated low-fat Jarlsberg cheese (4 ounces)
1 cup frozen peas, thawed
Minced fresh parsley, for garnish

In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 minutes. Return leeks and chicken to wok. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.

Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.

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