Light Mexican Chicken

• 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

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.

chicken breasts, onion, lemon juice, water, tomatoes, ground cumin, garlic, salt, chili powder, black pepper, red pepper

Taken from www.food.com/recipe/light-mexican-chicken-86458 (may not work)