1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

10 ounces mushrooms, halved or quartered

1 cup diagonally sliced carrots (1/4 inch thick)

2 cups snow peas (6 ounces), stems and strings removed

1 bunch scallions, cut into 1-inch pieces, white and green parts divided

1 tablespoon chopped garlic

Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Recipe Nutrition:

Per serving: 223 calories; 7 g fat (1 g sat, 3 g mono); 63 mg cholesterol; 14 g carbohydrate; 0 g added sugars; 28 g protein; 3 g fiber; 555 mg sodium; 716 mg potassium.

Nutrition Bonus: Vitamin A (120 percent daily value), Vitamin C (61 percent dv), Potassium (20 percent dv).

1 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 3 lean meat, 1 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)