Wow, springtime is busy! After having some sort of sports activity every afternoon for my kids, getting home late every night, and rushing to do a quick dinner, bath, homework, and bed, I realized that cooking at night is going to be close impossible this spring. There just isn’t enough time, so I’ll have to figure out a system. Fortunately, my husband and I cooked enough food last Sunday to eat leftovers a good bit this week, but by Thursday, I needed a fresh meal. That’s when I made this awesome Mustard Lime Chicken. I’ve figured out that if I can cut and prep our meat and/or veggies earlier in the day, cooking later in the evening seems less daunting. Before carpool, I pre-cut this chicken, mixed the ingredients in the bag (which took all of 10 minutes), and put it in the fridge to marinate. When we got home at 6 p.m., all I had to do was pop it in the oven for 30 minutes. Nice, easy, and REALLY good!