Cut the whole onion into thin wedges. In a large sauté pan, that will hold the chicken breasts in a single layer, heat 3 tablespoons of extra virgin olive oil. Add the onion wedges and sauté for about 5- 8 minutes over medium heat. Add 5 tablespoons of colombo spice blend and two minced garlic cloves and sauté for another 1-2 minutes.