LEMON CHICKEN TACOS

 

1 lb boneless skinless chicken breasts, cubed

2 tbsp +1 tsp lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp salt, optional
1/4 tsp black pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 whole-wheat flour tortillas
1 cup shredded lettuce
1/2 cup salsa (watch sugar content)
1/2 cup low-fat Mexican-blend cheese, optional

Place chicken in a gallon resealable plastic bag; add the 2 tablespoons of lemon juice. Seal the bag and turn to coat all the chicken. Refrigerate for a couple of hours.

Heat the oil in a nonstick skillet; add the onions and garlic cooking until tender. Add the chicken and spices; cook, stirring, until the chicken juices run clear. Remove skillet from the heat and stir in the tomatoes, cilantro and remaining teaspoon of lemon juice. Spoon the mixture onto the tortillas. Top with the lettuce, salsa, and cheese, if using. Fold over and serve.

Yield: 8 tacos
Per serving of 2 tacos without cheese: Approximately 370 calories, 44 g carbs, 4 g fiber, 36 g protein

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FILE PHOTO

Note: File Photo