# What you'll need:
→ 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
# Method:
01 - In a large bowl, thoroughly whisk together the olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, bell pepper slices, and red onion wedges to the bowl. Toss carefully until all ingredients are evenly coated with the seasoning mixture.
03 - Add 1/4 cup water to Instant Pot. Transfer the seasoned chicken and vegetables to the pot. Seal the lid and cook on Manual high pressure for 10 minutes, followed by quick release. If desired, switch to Sauté mode for 3–5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Arrange the coated chicken and vegetables in a single layer within the basket. Work in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway through, until chicken is fully cooked and vegetables are tender.
05 - Transfer to serving plates. Garnish with freshly chopped parsley and lemon wedges. Serve immediately while hot.
