1. Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
2. With meat mallet, pound chicken (placed between 2 sheets of plastic wrap,) to an even 1/2 inch thickness; season with 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper.
3. From lime, grate 1 1/2 tsp. peel and squeeze 3 T. of juice. In a small bowl, combine peel, 1 T. juice, oil, 1/4 tsp. salt and 1/8 tsp. pepper.
4. Brush tomatoes and peppers with oil mixture and place on hot grill rack. Cook 8 to 9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8 to 9 minutes or until browned on both sides and no longer pink throughout, turning over once.
