# 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 mixing bowl, vigorously whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until emulsified.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, red bell pepper slices, and red onion wedges to the bowl. Toss thoroughly to ensure even coating of all items.
03 - Pour 1/4 cup water into the Instant Pot insert. Transfer the coated chicken and vegetables. Seal the lid and cook using Manual high pressure setting for 10 minutes. Perform quick pressure release. Optionally, activate Sauté mode for 3 to 5 minutes to reduce excess liquid.
04 - Preheat the air fryer to 375°F. Arrange coated chicken and vegetables in a single layer in the fryer basket; cook in batches if necessary. Air fry for 18 to 20 minutes, shaking the basket midway, until chicken reaches doneness and vegetables are tender.
05 - Transfer cooked contents to serving plates. Garnish immediately with chopped parsley and lemon wedges. Serve hot.
