Light Mexican Chicken
11 ingredients
4 steps
Ingredients
- 8 ounces uncooked boneless skinless chicken breasts, cut into strips
- 1 small onion, quartered and sliced
- 18 cup lemon juice, bottled or canned (you can use fresh)
- 14 cup water
- 14 12 ounces canned stewed tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 14 teaspoon table salt
- 1 teaspoon chili powder
- 12 teaspoon black pepper
- 18 teaspoon red pepper flakes
Directions
-
1Cook chicken and onion in lemon juice and water until fully cooked, and the onions are softened.
-
2The chicken will brown lightly.
-
3Add remaining ingredients and cook until slightly thickened.
-
4Serve with low-fat tortillas.
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