Chicken Fajitas (my go-to "impress someone" meal from High School through... well... now). Let it be clear from the start that for cooking (not baking, just cooking), I am of the "Yeah, that looks about right" school of thought, so measurements will be rough.
Chicken Breasts (2ish whole breasts, or enough tenders to make up a similar amount of meat)
Lime juice (fresh squeezed is best, but bottled is fine, about 1/2 cup)
Olive Oil (about 1/2 cup)
Oregano (a generous amount, several heavy shakes)
Black Pepper (a generous amount, but not as much as the oregano)
Put all of the above in a container (tupperware or bag) to marinade. Best overnight, but 1-2 hours is still okay.
Grill the chicken, throw away the leftover marinade.
Serve on warm tortillas (Costco frozen uncooked are the best short of homemade), with cheese, avocado, salsa, sour cream, lettuce, black beans (cooked with chili powder, cumin, garlic, oregano, and a splash of tequila), and whatever else you like to put in a soft taco/fajita. 2 tortillas worth of chicken each for 3-4.
If you want fajita veggies, saute up julienned onions and green peppers in a little olive oil, oregano, and chili powder.
It takes about 30 minutes of actual work, and you can easily double, triple, or even quadruple the recipe if you've got a big party (of course, it takes a long-ass time to cook tortillas for 12-16).