This one is a more advanced recipe, but elements can be easily done by the novice.
Man am I getting fucking lazy
Actually My back is killing me and it requires alot of intensive work to post up academic quality recipe for yall.

Just take this or leave it LOL

http://www.ciaprochef.com/blueberries/recipe8.html

Its a 8 minute video from my Boy at the CIA!
PRO CHEF BIOCH

Marinated chicken
Olive oil ¼ cup
Blueberries, fresh ¼ cup
Blueberry juice 3 Tbsp.
Chipotle en adobo 4 tsp.
Garlic, minced 1 Tbsp.
Oregano, minced 1 Tbsp.
Lime juice 2 Tbsp.
Kosher salt ½ tsp.
Chicken breast, skinless 8 ea.

Blueberry salsa
Blueberries, fresh 1 cup
Peaches, frozen diced ½ cup

Method

For the marinade: Combine the olive oil, chipotle peppers, blueberries, juice, garlic, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.

For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.

To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.

Serve chicken sliced over a bed of rice pilaf and sautéed spinach, garnished with the blueberry salsa.

Yield: 8 portions
Olive oil 2 Tbsp.
Lime juice 2 Tbsp.
Shallot, minced 1 Tbsp.
Serrano pepper, stemmed and seeded, minced fine 1 Tbsp.
Kosher salt ½ tsp.
Cayenne pepper ¼ tsp.