Prep by pre-heating oven to 375.

1) Steep 2 tsp tea in 12 oz water for 3 minutes

2) Add steeped tea, sliced mango, and 1 cup blueberry to a blender and pulse 2-3 times so the fruit is chopped and distributed, but not pureed.

3) Add fruit tea mixture to skillet over medium heat and add 2 Tbsp honey and stir until honey is well combined.

4) Stir continuously until mixture comes to a solid bubble, then reduce to medium low and stir occasionally for 12-14 minutes until mixture has lost 1/3 to 1/2 its volume.

5) Pat chicken dry and lay out in cast iron skillet and sprinkle both sides of chicken with salt.

6) Cover chicken with fruit tea reduction and bake in oven for 10 minutes.

7) Flip chicken, redistributing reduction over the top and bake for 10 more minutes.

Serve and enjoy!