# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 1 lb)
→ 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 chopped fresh parsley
16 - Lemon wedges, for serving
# Directions:
01 - Combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large mixing bowl. Whisk thoroughly until emulsified.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl. Toss gently until all pieces are uniformly coated with the sauce.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer coated ingredients into the pot. Secure the lid, set to Manual mode on high pressure for 10 minutes. Perform a quick pressure release, then switch to Sauté function for 3–5 minutes to reduce excess liquid if desired.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in a single layer inside the basket, cooking in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway through, until chicken is cooked and vegetables are tender.
05 - Serve hot and garnish with chopped parsley and fresh lemon wedges.
