Pre heat oven to 180°C

Season chicken breasts with salt and pepper. Place a large fry pan over a high heat and coat with a layer of olive oil spray. Heat for 2-3 minutes and place chicken breast on. Cook for 3 minutes and turn, cooking a further 3 minutes.

Transfer chicken into a deep baking dish and return pan to the heat. Add olive oil, garlic and oregano. Cook for 2 minutes or until melted and add balsamic vinegar, stirring constantly and bring to boil. Pour in honey and blueberries, Reduce to low and simmer for 5 minutes.

Pour blueberry mixture over chicken and place tray into oven. Roast for 15-20 minutes or until chicken is cooked. Remove from oven and serve each breast with pan juice and blueberries along with a couscous and rocket salad.