Prep and cut the vegetables and place them in a large bowl.

Melt coconut oil in a small glass bowl on high for 20 seconds. Mix in dijon, tarragon, 1/8 teaspoon each salt and pepper. Set aside.

Whether you call it butterflying or the spatchcock method, this simply one of the quickest ways to get a delicious roasted chicken in half the time.

Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it (or use a really sharp knife; carefully!), cutting through the rib bones as you go. Open the chicken out and turn over and flatten it down.

Pat dry with a paper towel. Using your hands, take about half of your melted coconut and herb mixture and rub into all nooks and crannies.

Using your hands, toss your vegetables with the remaining half of the coconut and herb mixture.

Place the chicken in a roasting dish or a large oven proof skillet and surround with vegetables (it is okay, if these pile up a bit on the sides of the chicken) and roast for 45 minutes, or internal temperature reaches 160 degrees. Let stand 10-15 minutes.

While the chicken is standing, make the quinoa… cook quinoa rice according to package instructions.

To serve, place a small handful of arugula on each plate as a bed for the roasted vegetables and then serve with the chicken and ½ cup quinoa.