Wild Rice and Kale Stuffed Chicken Thighs
Wild rice is a terrific, heart-healthy whole grain option within the Mediterranean diet. It is less caloric and has significantly more protein than brown rice. In this recipe it is stuffed inside lean chicken thighs with nutrient-rich kale to make a mouthwatering all-in-one meal. Serve them with lemon wedges and a sprinkle of feta and fresh parsley over the top.
Instructions
- Preheat the air fryer to 380°F.
- Place the chicken thighs between two pieces of plastic wrap, and using a meat mallet or a rolling pin, pound them out to about ¼-inch thick.
- In a medium bowl, combine the rice, kale, garlic, salt, and lemon juice and mix well.
- Place a quarter of the rice mixture into the middle of each chicken thigh, then sprinkle 2 tablespoons of feta over the filling.
- Spray the air fryer basket with olive oil cooking spray.
- Fold the sides of the chicken thigh over the filling, and then gently place each of them seam-side down into the air fryer basket. Brush each stuffed chicken thigh with olive oil.
- Roast the stuffed chicken thighs for 12 minutes, then turn them over and cook for an additional 10 minutes, or until the internal temperature reaches 165°F.
PER SERVING: Calories: 360; Total Fat: 16g; Saturated Fat: 5g; Protein: 42g; Total Carbohydrates: 11g; Fiber: 1g; Sugar: 1g; Cholesterol: 198mg