In a medium bowl, marinade the chicken with 2 tablespoons of lime, 1 tsp. olive oil, ¼ tsp. cayenne paper, salt and pepper. Allow chicken to marinade for 20-25 minutes while chopping vegetables.
Cut the peppers and onion in thin slices.
Heat a skillet on medium and cook the thin chicken breast until cooked, registering a 160 degrees on a meat thermometer.