# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1 pound)
→ Vegetables
02 - 2 cups baby potatoes, halved
03 - 2 cups broccoli florets
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
→ Sauces & Seasonings
06 - 3 tablespoons olive oil
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon balsamic vinegar
09 - 2 teaspoons garlic powder
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Optional Garnish
15 - 2 tablespoons finely chopped fresh parsley
16 - Lemon wedges, for serving
# Directions:
01 - In a large mixing bowl, thoroughly whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until well combined.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper slices, and onion wedges to the bowl. Toss until all ingredients are evenly coated with the sauce.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the coated mixture into the pot, secure the lid, and set to Manual High Pressure for 10 minutes. Release pressure quickly when finished, then optionally switch to Sauté mode for 3-5 minutes to reduce excess liquid.
04 - Preheat the air fryer to 375°F (190°C). Arrange chicken and vegetables in a single layer in the basket, working in batches if needed. Air fry for 18–20 minutes, shaking the basket halfway through, until chicken is cooked and vegetables are tender.
05 - Plate the hot chicken and vegetables. Garnish with chopped parsley and lemon wedges to taste.
