This chicken dish is quick to put together (30 minutes) and delicious with the ripe cherry tomatoes and tarragon with a hint of red wine vinegar. Saute’ a small onion and add the cherry tomatoes and cook for a few minutes. Add the seasoned chicken breasts and brown on one side and then sprinkle the tarragon and vinegar over the tomatoes and place skillet in the oven and roast for 15-18 minutes. I served it over tri-colored quinoa that I just cooked in chicken broth and it was a nummy and healthy dinner. Quinoa is a seed that is cooked as you would cook rice (but less fussy!) and is considered a super food. It’s a complete protein, contains all 8 essential amino acids, is high in iron, fiber, and gluten free. Cooked quinoa seeds are fluffy and creamy, yet also slightly crunchy. They may also sometimes have a translucent appearance. The flavor of the cooked seeds is delicate and somewhat nutty. You could also serve the chicken over rice, orzo, couscous or any other pasta. Click here for the recipe….