# Components:
→ 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
# Preparation Steps:
01 - Whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large mixing bowl until well combined.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper, and red onion to the bowl. Toss thoroughly to ensure all items are evenly coated.
03 - Add 1/4 cup water to the base of the Instant Pot. Transfer seasoned mixture to the pot, seal the lid, and set to Manual high pressure for 10 minutes. Release pressure quickly, then switch to Sauté for 3–5 minutes to reduce excess liquid if desired.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in a single layer in the basket (cook in batches if needed). Air fry for 18–20 minutes, shaking halfway through, until chicken is fully cooked and vegetables are tender.
05 - Serve hot, garnished with chopped parsley and lemon wedges.
