# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1 lb)
→ 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 freshly ground 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 thoroughly blended.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper, and red onion to the bowl. Toss with tongs or spatula until all pieces are evenly coated with marinade.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the marinated chicken and vegetables to the pot. Seal and set to Manual high pressure for 10 minutes. Once finished, perform a quick pressure release, then switch to Sauté mode for 3 to 5 minutes to reduce cooking liquid, if desired.
04 - Preheat the air fryer to 375°F. Arrange chicken and vegetables in a single layer in the basket, cooking in batches if necessary. Air fry for 18 to 20 minutes, shaking the basket halfway through, until the chicken is thoroughly cooked and vegetables are tender.
05 - Plate chicken and vegetables while hot. Garnish with chopped fresh parsley and serve with lemon wedges.
