# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 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 ground black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Method Steps:
01 - In a large bowl, thoroughly whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper until well combined.
02 - Add chicken thighs, baby potatoes, broccoli florets, sliced bell pepper, and red onion wedges to the bowl. Toss until all components are evenly coated with the marinade.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer coated chicken and vegetables into the pot, seal the lid, and cook on Manual high pressure for 10 minutes. Quickly release pressure at the end of cooking. Optional: 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 if needed). Air fry for 18-20 minutes, shaking the basket halfway through, until chicken is cooked through and vegetables are tender.
05 - Transfer finished dish to plates and garnish with fresh parsley and lemon wedges. Serve hot.
