# 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 black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Method:
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 fully combined.
02 - Add the chicken thighs, baby potatoes, broccoli florets, red bell pepper, and red onion to the bowl. Toss thoroughly so all pieces are evenly coated.
03 - Add 1/4 cup water to the Instant Pot. Transfer the coated chicken and vegetable mixture to the pot. Seal the lid and cook on Manual high pressure for 10 minutes. Perform a quick pressure release, then switch to Sauté mode for 3 to 5 minutes to reduce excess liquid if preferred.
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 to 20 minutes, shaking the basket midway through, until the chicken is cooked through and vegetables are tender.
05 - Transfer the cooked dish to serving plates. Sprinkle with chopped parsley and add lemon wedges on the side. Serve hot.
