In small pan, heat 2 tsp of oil. Add shallots and cook until tender. Add blueberries, chipotle, juice and sugar. Bring to boil then reduce heat, cover and simmer for 10 min.

In large skillet, heat 2 tsp olive oil. Sprinkle both sides of chicken breasts with salt and pepper. Add chicken to skillet and sear both sides until cooked through.

Remove sauce from heat, add mint and zest. Serve with chicken.