3 tsp. Fresh Thyme avocado oil, divided 

2 tsp. fresh lemon juice 

2 plums, pitted and cut into 8 wedges each 

1 yellow peach, pitted and cut into 8 wedges 

1 nectarine, pitted and cut into 8 wedges 

2 lb. Fresh Thyme boneless skinless chicken breasts 

3 tsp. Frontier Co-op organic berbere seasoning, divided 

¼ cup Good Good no added sugar apricot jam 

¼ cup organic baby arugula 

¼ cup Fresh Thyme organic mint 

½ cup dark sweet cherries, pitted and halved 

1 (8 oz.) container burrata cheese (2 ct.), drained 

Coarsely ground black pepper, for garnish 

1. Preheat grill with a greased grill grate for direct cooking over medium-high heat (375°F). 
2. For stone fruits, in a small bowl, whisk together 1 tsp. avocado oil and lemon juice. Lightly brush plum, peach, and nectarine wedges with oil mixture. Grill, cut sides down, for 3 to 5 minutes or until lightly charred, turning once halfway through. Remove fruits from grill; cool completely.  
3. Meanwhile, pat chicken dry with paper towels; sprinkle and rub with 2 tsp. berbere seasoning; set aside. 
4. In another small bowl, stir together apricot jam, 1 tsp. avocado oil, and remaining 1 tsp. berbere seasoning; brush both sides of chicken with jam mixture.  
5. Grill chicken for 12 to 15 minutes or until chicken reaches 165°F, turning halfway through. Transfer to a cutting board; loosely cover with foil and let rest for 10 minutes.  
6. In a medium bowl, toss together arugula, mint, and remaining 1 tsp. avocado oil.  
7. To serve, cut chicken into slices. Place arugula mixture on large platter. Arrange chicken, plums, peach, nectarine, cherries, and burrata on top. Garnish with black pepper, if desired.  

Each serving contains: 350 calories, 19 g fat, 7 g saturated fat, 0 g trans fat, 110 mg cholesterol, 300 mg sodium, 18 g carbohydrates, 2 g fiber, 13 g sugar, 38 g protein. Daily values: 0% vitamin D, 20% calcium, 8% iron, 10% potassium.