Easy Chicken Fajitas

1 medium red bell pepper
1 medium green bell pepper
1 large onion
1 plum tomato
1 lb boneless, skinless chicken breast halves
1 package (1-1.25oz) fajita seasoning mix
2 garlic cloves, pressed
1 small lime, cut in half
8 (7-8-inch) flour tortillas, warmed
optional toppings:salsa, shredded cheese, quacamole, sliced pitted ripe olives and sour cream

Cut bell peppers into 1/2 inch strips. Cut onion and tomato into 1/4 inch wedges. Set vegetables aside. Cut chicken into 1/4 inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
Heat grill pan over medium-high heat. Lightly spray pan with vegetable oil using kitchen spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additonal 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
Spray pan again with vegetables oil. Add chicken; cook 2-3 minutes with out stirring. Add garlic. Stic and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetables mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through;stir.
To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, If desired.