This recipe is a takeoff on one found the web site for Laura’s Lean Beef. I changed the proportion of ingredients to make them Zone favorable. The sweet salad makes a tasty first or second course. Slice chicken breasts crosswise into 1/2-inch strips. Place in a glass dish with salsa, lime juice, salt, and pepper and enough water to cover. Cover with plastic wrap and refrigerate overnight. Into a large skillet over high heat, pour in the liquid from the chicken and cook to reduce by half. Add the chicken strips and using a wide wooden spatula, toss frequently. When chicken turns opaque but is not yet thoroughly cooked, add the peppers and onion. Continue cooking and tossing the mixture. Cook until the liquid has evaporated and begins to sizzle. Give one more toss and remove from heat. Divide between tortillas and serve with guacamole and tomato.