# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1 lb)
→ Vegetables
02 - 2 cups baby potatoes, halved
03 - 2 cups broccoli florets
04 - 1 medium 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 ground black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges for serving
# Directions:
01 - In a large mixing bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper until emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper slices, and red onion wedges to the bowl. Toss thoroughly until all ingredients are evenly coated with seasoning.
03 - Pour 1/4 cup water into the Instant Pot. Transfer the coated mixture into the pot, seal the lid, and cook on Manual high pressure for 10 minutes. Quick-release the pressure when finished, then optionally switch to Sauté mode for 3–5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in a single layer in the basket; work in batches as needed. Air fry for 18–20 minutes, shaking the basket halfway through, until chicken is fully cooked and vegetables are tender.
05 - Serve hot, garnishing with fresh parsley and lemon wedges as desired.
