2 Reviews of Light Mexican Chicken

From: OB Nurse

On May 24, 2007

I've made this twice now. Wonderful! Cooking the chicken in lemon juice and water really makes it tender and not greasy. It has a wonderful flavor, but not lemony as I expected (which is good, I didn't want that). In fact, I now use this method to cook the chicken for other recipes. The first time I used small flour tortillas and had them as fajitas with cheese and sour cream. The second time, I put the chicken in pre-made taco shells with cheese, sour cream, and lettuce as tacos. Both were delicious. From cutting up the chicken to eat time was about 40 minutes. Definitely will stay in my cookbook for frequent use. I made this again tonight, but added a can of black beans when adding the tomatoes--really good!

From: HollyGolightly

On Mar 5, 2007

This was very good. Served alone in a low-fat tortilla, it was a healthy meal for me, but the family was free to "junk it up" with sour cream and cheese and have a meal that made them happy too. Thanks for posting.