Saturday, June 9, 2012

chili-lime chicken with pineapple-cucumber salad... 25 minutes

the goods:

2 tablespoons grated lime zest, plus 3 tablespoons lime juice (from 3 limes)
2 teaspoons chili powder
4 to 6 boneless, skinless chicken thighs
1 tablespoon butter
1/2 pineapple, chopped (4 cups)
1 English cucumber, cut into 1/4-inch slices (3 cups)
1/4 cup fresh cilantro leaves

Combine lime zest, chili powder, and 2 teaspoons salt. Rub chicken all over with mixture. In a large skillet over medium-high, melt butter. Cook chicken until browned and cooked through, 8 minutes, flipping once.

Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.

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