Light Mexican Chicken

READY IN: 20mins
Recipe by Amanda Beth

This is a fajita-type filling for tortillas. It is only 2 ww points per serving.It is made without any oil. Fast, easy, and good!

Top Review by OB Nurse

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!

Ingredients Nutrition


  1. Cook chicken and onion in lemon juice and water until fully cooked, and the onions are softened.
  2. The chicken will brown lightly.
  3. Add remaining ingredients and cook until slightly thickened.
  4. Serve with low-fat tortillas.

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