# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 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
# Steps to Follow:
01 - Combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper in a large mixing bowl. Whisk until thoroughly blended.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper, and red onion to the bowl. Mix with tongs or a spatula until all ingredients are evenly coated.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the coated mixture to the pot. Seal the lid and cook using Manual high pressure for 10 minutes. Release pressure quickly, then set to Sauté mode for 3 to 5 minutes to reduce excess liquid if preferred.
04 - Preheat the air fryer to 375°F. Arrange chicken and vegetables in a single layer within the basket, working in batches if needed. Air fry for 18 to 20 minutes, shaking the basket halfway through, until chicken is fully cooked and vegetables are tender.
05 - Transfer cooked ingredients to a serving platter. Garnish with chopped parsley and serve with lemon wedges.
