Pollo a la Plancha with Rice and Fries

Every Latin cafeteria in Miami has pollo a la plancha on the board, and it is the plate regulars order when they want something quick and clean. The trick is thickness: butterfly and pound the breast to a scant 1/2 inch so it cooks in 6 minutes and stays juicy. A short lime and garlic marinade seasons it, and a ripping hot cast iron plancha does the rest. Onions sliced thin and seared in the same pan make an easy topping.