Slice the chicken breast into strips. In a large zip lock bag add the lime juice, 1 tablespoon of the oil, and seasoning. Add the chicken and turn the bag several times to coat the chicken well.
Place in the refrigerator for at least 1/2 hour or overnight.
To fry the chicken add 2 tablespoons of oil to a large skillet and heat over medium heat. Add the chicken and brown until the chicken is no longer pink.
Remove the chicken and add the vegetables cook until the vegetables are tender about 6 to 8 minutes. Add the chicken back to the skillet and heat up.
Serve with tortillas, rice, or cauliflower rice. Optional -top with avocado, cheddar cheese, and sour cream is desired.