SUCCULENT CHICKEN BURGERS These burgers stay juicy thanks to grated apple added to the ground chicken patties. total time 35 minutes, plus chill time • serves 6 INGREDIENTS Non-stick cooking spray 1 green apple 2 lbs. Fresh Thyme ground chicken 1 shallot, finely chopped 1 Tbsp. Fresh Thyme Dijon mustard Fresh Thyme fine sea salt and ground black pepper, to taste 6 Fresh Thyme hamburger buns Arugula leaves, for serving Thinly sliced heirloom or beefsteak tomato, for serving Thinly sliced red onion, for serving 1 recipe Cherry Tomato Aioli tomato aioli adds pizzazz. CHICKEN PIZZA ON THE GRILL Choose a better-for-you option by checking out the deli’s delicious whole wheat pizza dough. total time 30 minutes plus stand time • serves 4 INGREDIENTS Non-stick cooking spray 1 (16 oz.) pkg. of Fresh Thyme pizza dough All-purpose flour for dusting Fresh Thyme extra virgin olive oil INSTRUCTIONS 1. Prepare a charcoal or gas grill for indirect cooking over medium heat. Coat grate with cooking spray. 2. Remove dough from package onto a lightly floured surface. Knead 5 minutes or until smooth, adding more flour as needed to prevent sticking. Shape the dough into a ball and cover with plastic wrap; let stand 45 minutes. 3. Cut dough into four equal portions and pat each piece into a disk; roll with a rolling pin into circles about 8 inches in diameter. 4. Working with one or two dough circles at a time, transport each on an ungreased cookie sheet or the back of an ungreased rimmed baking pan. INSTRUCTIONS 1. Prepare a charcoal or gas grill for direct cooking over medium-high heat. Coat grate with cooking spray. 2. Grate apple to the core. Wrap shredded apple in a clean kitchen towel and squeeze to remove excess juice. 3. In a large bowl, stir together apple, chicken, shallot, mustard, salt, and pepper until well combined. Shape into six ¾-inch-thick patties, about 6 oz. each and refrigerate, covered, 30 minutes. Prepare Cherry Tomato Aioli. 4. Grill patties 12 to 14 minutes or until cooked through and no longer pink (165°F), turning once halfway through. During the last 2 minutes of grilling, place buns cut sides down to toast. Remove food from grill and let patties rest for 5 minutes. Carefully slide onto the grill rack over direct heat. Grill 1 minute. Turn with tongs or a metal spatula and cook 45 seconds or until dough surface is bubbling and golden brown. Transfer grilled crust to a work surface; repeat with remaining circles. 5. Brush pizza crusts with olive oil. Working with one or two pizzas at a time, top with desired toppings and return to grill over indirect heat. Grill, covered, 6 minutes or until cheese is melted and crust is crisp. Transfer pizza to a large cutting board and top with garnishes. Repeat with remaining pizzas. Cut into slices and serve immediately. VARIATIONS Chicken, Bacon and Goat Cheese: To assemble, layer one grilled pizza crust with ¼ cup cooked chicken breast slices, 2 Tbsp. chopped cooked bacon, ¼ cup thinly sliced potatoes, 1 tsp. chopped fresh rosemary, ¼ cup herbed goat cheese, and ¼ cup mozzarella cheese; grill as directed above. Each pizza contains: 699 calories, 32 g fat, 10 g saturated fat, 0 g trans fat, 72 mg cholesterol, 881 mg sodium, 64 g carbohydrates, 3 g fiber, 4 g sugar, 39 g protein. Daily values: 13% vitamin A, 8% vitamin C, 20% calcium, 10% iron. 1.chicken, bacon & goat cheese Chicken, bacon, potatoes, goat cheese, and rosemary. 2.barbecue chicken Chicken, barbecue sauce, onion, sweet corn, avocado, and cilantro. 3. spinach & pesto Chicken, garlic, red peppers, Gruyère, pesto, and spinach. OUR DIETITIAN'S DISH: Superfood your burger game by adding red peppers, grilled pineapple, mushrooms, onions, or avocado! —Kerry Clifford, MS, RD, LDN Fresh Thyme Registered Dietitian Barbecue Chicken: To assemble, layer one grilled pizza crust with ¼ cup cooked chicken breast slices, 2 Tbsp. Fresh Thyme St. Louis BBQ sauce, ¼ cup thinly sliced red onion, ¼ cup sweet corn kernels, and ¼ cup Fresh Thyme pizza cheese blend; grill as directed above. Garnish with ⅓ cup thinly sliced avocado and chopped fresh cilantro. Each pizza contains: 809 calories, 37 g fat, 8 g saturated fat, 0 g trans fat, 60 mg cholesterol, 966 mg sodium, 86 g carbohydrates, 9 g fiber, 18 g sugar, 35 g protein. Daily values: 11% vitamin A, 13% vitamin C, 17% calcium, 9% iron. Spinach and Pesto Chicken: To assemble, layer one grilled pizza crust with ¼ cup cooked chicken breast slices, 1 Tbsp. garlic olive oil, six finely chopped cloves roasted garlic, ¼ cup chopped or sliced red peppers, ⅓ cup shredded Gruyère cheese, and 2 Tbsp. Fresh Thyme pesto. Grill as directed above. Garnish with ½ cup baby spinach. Each pizza contains: 730 calories, 36 g fat, 10 g saturated fat, 0 g trans fat, 71 mg cholesterol, 871 mg sodium, 67 g carbohydrates, 4 g fiber, 7 g sugar, 35 g protein. Daily values: 65% vitamin A, 65% vitamin C, 33% calcium, 12% iron. 5. To serve chicken burgers, spread Cherry Tomato Aioli on bun bottoms and layer with patties, arugula, tomato slices, and onion. Add bun tops. Cherry Tomato Aioli: In a blender, combine 1 cup mayonnaise, ¼ cup cherry tomatoes, 1 Tbsp. tomato paste, 1 Tbsp. fresh lemon juice, and 2 tsp. minced garlic until smooth. Season to taste. Each burger contains: 626 calories, 42 g fat, 8 g saturated fat, 0 g trans fat, 146 mg cholesterol, 698 mg sodium, 31 g carbohydrates, 3 g fiber, 9 g sugar, 32 g protein. Daily values: 10% vitamin A, 11% vitamin C, 7% calcium, 18% iron. 34 Fresh Thyme Crave | freshthyme.com