Remove the seeds and stems from the bell peppers, then slice them into thin strips. Slice the onion into thin strips as well.

In a skillet with a little oil, sauté the bell peppers and onion. Add the chicken strips and cook for 5 minutes. Add the lime juice, chicken bouillon powder, salt, and pepper to taste. Season well.

Once the peppers have softened, add the oregano and cover the skillet. Cook for 5 more minutes so the oregano releases its aroma.

Serve with refried beans if you like.