Lemon Chicken Tacos

It's always great to have a recipe you can turn to even if you didn't think about dinner plans until the last minute. Just pull out some boneless, skinless chicken breasts and defrost in the microwave just enough to get a knife through them. (cutting partially frozen chicken is easier than cutting it raw). In less than 30 minutes you can have restaurant ready Chicken Tacos for the whole family!


3 boneless, skinless chicken breasts, cubed 
3 small tomatoes, diced 
½ cup chopped onion 
½ cup diced green bell pepper 
1 teaspoon canola oil 
1 teaspoon lemon juice 
½ tablespoon Tortilla Soup Blend*
2 tablespoons Lemon Pepper with Garlic Seasoning Blend (recipe in the soups eCookbook Here) 
8 large flour tortillas 
Optional Toppings:
shredded lettuce 
sour cream


  1. In a skillet, over medium-high heat, sauté chicken, onion and bell pepper in oil until chicken is done and juice runs clear.
  2. Add tomatoes, continuing to cook only until they are softened but not mushy; remove from heat. Spoon chicken mixture into flour tortillas and top with lettuce, salsa, and sour cream. 

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