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Ingredients:
Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat.
Start rice in rice cooker. (Also cook rice for Wednesday’s meal)
Sprinkle chicken with salt and pepper; add to skillet, in batches if necessary, and cook 3 to 4 minutes per side or until done.
Remove from skillet, and keep warm.
Heat 2 Tbsp oil in same skillet over medium-high heat; add onion, and cook 5 minutes.
Add blueberries, vinegar, syrup and thyme.
Bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened.
While simmering, microwave frozen broccoli.
Remove thyme sprigs; stir in lemon juice.
Serve blueberry sauce over chicken.