Preparation for a Thursday night dinner

At work:
I seem to be busy with emails, numbers, data but in reality I’m planning tonight’s menu. It's been a while since I've cooked. From Bon Appetit (august issue) I choose Tender Zucchini Fritters with Green Goddess Dressing and Summer Corn Sauté with Tons of Herbs. I’m reading a recipe for Grilled Mustard Chicken with spring onions and my main course idea is born. I have leftover chicken with spring onions and lime so I’m thinking of using some mustard to re-invent the dish. Sounds yummy! I’m not sure if mustard goes well with lime but why not? Worst comes to worst we’ll eat zucchini with corn :)