Place all ingredients (except chicken and bell peppers) in a bowl, and stir until well mixed. This will be the marinade

Cut chicken breasts into even strips. On a separate cutting board, cut bell peppers into even strips. 

Place chicken strips in a Ziploc bag with 1.5 Tbsp of marinade. Make sure chicken is evenly coated. In a separate Ziploc bag, place pepper strips with 1.5 Tbsp of marinade, and make sure they are evenly coated. Close both bags, and place in refrigerator until ready to cook. You can cook them right away, or you can wait until the next day. 

Place leftover marinade (make sure it has not touched the raw chicken) in a covered container in the refrigerator. 

Heat a small amount of olive oil in a cast iron skillet, and add chicken strips. Cook, covered but stirring frequently, over medium heat until chicken is fully cooked. 

Add peppers, and mix in remaining marinade. (Do not add any marinade that has come in contact with raw chicken.) Cook, covered but stirring frequently, until peppers are tender. 

Remove from heat, and serve with rice, shredded cheese, and tortillas.