||In a 12-inch skillet heat oil over medium-high heat; add onions and saute 4-5 minutes until tender and starting to brown.
||Add carved chicken breast strips, tomatoes and chicken broth. Cook until heated through and tomatoes start to release juice, about 3 minutes. Add water, if necessary, to keep from drying out.
||Stir in cilantro, if desired, and lime juice and heat through. Serve saute over cooked rice, orzo or cous cous, if desired.