# Ingredients:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1 pound)
→ 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 black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Instructions:
01 - In a large mixing bowl, whisk together 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, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl. Toss thoroughly to coat all ingredients evenly.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer coated mixture to the pot, seal, and cook on Manual high pressure for 10 minutes. Perform a quick pressure release, then switch to Sauté mode and simmer for 3–5 minutes to reduce any excess liquid if desired.
04 - Preheat air fryer to 375°F. Arrange coated chicken and vegetables in an even layer in the basket, cooking in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway through, until chicken reaches safe internal temperature and vegetables are tender.
05 - Plate the cooked chicken and vegetables while hot. Garnish with chopped parsley and serve with fresh lemon wedges.
