To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the remaining marinade ingredients to the bag.
Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
Slice the chicken breasts, then place on top of the reserved peppers and onions and serve immediately.
Notes
Use boneless and skinless chicken thighs if you like. But we do prefer that you use chicken breasts.
You can use this same recipe and switch out the protein with steaks or shrimp.
Do not overcook the chicken or it will come out dry and rubbery.