Slice the chicken breasts in half crosswise, making two thin fillets from each breast.
Mince the garlic and combine with the remaining ingredients in a zip-top bag; mix well.
Add the chicken fillets to the bag. Seal and marinate in the refrigerator for 2 hours or longer, turning occasionally.
Remove the chicken from the marinade and grill over medium heat until the chicken is done, turning once. Top chicken with fresh thyme sprigs while grilling if desired.
Helpful hints:
Use a meat thermometer to determine when the chicken is done. It should reach 75° C.
Too cold to grill? Use your broiler to cook the chicken.
If you are on a lower protein diet you can reduce the portion to 1 fillet or the amount specified in your meal plan.
You may substitute pomegranate molasses with balsamic vinegar.
