I think the trick to making this dish really flavorful was a long marinade time and thorough pounding of the chicken breast which made for quick and uniform grilling. Another recipe which got the thumbs up from my kids. When I'm trying a new recipe, I tend to make a plain or "safe" version for them, and then wait for them to ask to try what's on my plate (ah, the allure of being on someone else's plate). Or I bribe them to try it if they don't ask... whatever works. I think the fact that they see me getting out the camera and arranging things nicely on the plate makes them really curious and more open to trying new flavors.
1 lb skinless, boneless chicken breasts
A few Tblsp extra virgin olive oil
Juice from 3 limes
1/4 cup fresh cilantro, rinsed, dried and finely chopped
3 green onions, sliced
Salt and pepper
Pound the chicken really thinly (maybe 1/4 inch uniformly thick) or even slice it in half parallel to the cutting surface if they're thick breasts.
Place all the ingredients into a Ziploc bag or a covered dish, and refrigerate for as many hours as you can wait before dinner. I prepped in the morning before work and let it marinade all day, which worked nicely, but I imagine it would be good even if you only had 20 minutes to let it soak.
Pre-heat and oil your grill medium-high. Or heat up your George Foreman grill. Or your broiler. Grill the chicken for a few minutes on each side until it looks cooked and is firm to the touch. It cooks pretty fast because the chicken is so thin.
Squeeze fresh lime and sprinkle on extra cilantro before you serve.
I love grilled green onions and they would be great with this.
I served it with black beans which I had simmered with a little ground cumin, a good dose of oregano, a little New Mexican chili powder, and some garlic powder. Dished up over white rice (because my husband and son REALLY prefer white rice), with steamed zucchini on the side.