Let’s start a new trend here. This is for all of my busy mommas out there who want to get in shape, but just don’t have the time. The mommas who work all day, tend to the household duties, and the kids. The stay at home mommas who don’t have a spare minute between keeping those busy babies and kids entertained and the household duties.

Guess what? You can take a moment for yourself, while not losing your mind about those duties piling up as you do so.

How? The first time I dragged the grill outside this season, I did something new to pass the time. I sometimes can be an impatient cook (especially when I’m hungry), and to make sure the food gets enough time to cook, I often start doing things that need to be done around the house. Well, that can come back to bite me in the ass in the form of OVERcooked food.

I made probably the juciest, yummiest burgers ever that night. By killing time lifting weights. I did a light round of back and chest with my suspension trainer in-between burger flips. And by some miracle, it worked.

So last night when I was cooking for not just my husband, but my mother in-law as well (which meant the food had to be spot on), I hit a shoulder work-out that in the end, resulted in not only the start of getting my sculpted shoulders back, but some pretty excellent grilled chicken.

The recipe:

You Put Vanilla in What? Chicken

• 2lbs boneless chicken boobies
• 4 limes
• 3 lemons
• 1/2c balsamic vinegar dressing
• 1tbs vanilla
• 2tbs fire-roasted tomato flakes
• 1tsp salt
• 1tsp pepper

Slice three of your limes into 1/4-inch slices. Use the ends of each for juice. The fourth lime is just for the juice. Cut your lemons half, then quarter them. Use the ends of those with your lime juice. Add the balsamic vinegar, vanilla, salt and pepper. Stir well.

Quarter your chicken. Sprinkle the tomato flakes on both sides. With tinfoil either line a metal grilling veggie dish, or make your own by rolling up the sides high enough to keep the juices in. Place the chicken in first, followed by the cut and sliced limes and lemons. As you put the limes and lemons in, squeeze a little juice out of them and over the chicken. Then using a basting brush, make sure your balsamic mix coats the chicken. Dump the excess around the edges.

Cook on medium heat for a total of 30-minutes. (Or you can cook on the stove in a large skillet on high heat for the same amount of time). Use grill tongs to turn over chicken pieces and re-blend after 15-minutes.

The workout:

(8 reps of each)

Front dumbbell raise
Dumbbell Side raises
Bent over reverse dumbbell flyes

10 reps of hanging power cleans (with either a barbell or two dumbbells)

Do two sets all the way through, then turn over the chicken pieces and remix in the limes and lemons. Then do another two sets all the way through. If you want to, after you turn your grill off, to let everything simmer together just a little longer, do one more set all the way through.

Boom. Muscles and a yummy dinner.

*Make the side of your choice. This dish goes excellent with wild and brown rice tossed with halved grape tomatoes and cooked loose corn.