1/4 cup each carrots, zucchini, and leeks, julienne sliced
1/8 tsp. minced garlic
1 T. low-sodium chicken broth, undiluted
1 tsp. chopped fresh parsley
2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. ground white pepper
1 tsp. reduced-calorie oleo (or butter)
1/2 lb. tilapia fillets
Coat a non-stick skillet with cooking spray. Place over med-hi heat until hot. Add carrots, zucchini, and garlic and saute 2 minutes. Add leeks, and saute 1 min. or until veggies are crisp-tender. Add chicken broth and next 4 ingredients; cook 30 sec. or until liquid is absorbed. Remove vegetable mixture from skillet, and set aside. Wipe skillet dry with a paper towel.
Spray skillet again and add oleo. Place over med-hi heat until oleo melts. Add fillets, and cook 2 minutes on each side or until fish slakes easily when tested witha fork. Transfer to plates. Spoon vegetables evenly over each serving.