Air Fryer Tomato and Pesto Chicken Thighs

 

• Prep Time-5 mins
• Cook Time-20 mins

Ingredients

• 2 skinless and boneless chicken thighs
• 1-2 Roma tomatoes cut into 1/4 inch slices
• 1/4 cup pesto sauce
• 1/3 cup shredded Mozzarella cheese
• black pepper to taste
• 1/2 teaspoon parsley flakes

Instructions

1. Cover the chicken thighs with a large piece saran wrap. Use a heavy object or a rolling pin to lightly pound the chicken so the thighs are somewhat flattened and even in thickness throughout.
2. Line the fryer basket with a sheet of lightly greased aluminum foil. Place the thighs in the basket and sprinkle with some black pepper.
3. Scoop and spread about 2 tablespoons of pesto sauce onto the chicken thighs and top them with a layer of tomato slices. Air fry at 360F (180C) for 14 minutes.
4. Sprinkle Mozzarella cheese over the tomato slices and air fry at 380F (190C) for about 4-5 minutes until meat temperature exceeds 165F (74C).
5. Garnish with some parsley to serve.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 4g | Protein: 24g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 128mg | Sodium: 496mg | Potassium: 305mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1098IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 1mg