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.