# 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
# Directions:
01 - Whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large mixing bowl until thoroughly blended.
02 - Add the chicken thighs, halved baby potatoes, broccoli florets, red bell pepper slices, and onion wedges to the bowl. Toss with the seasoning mixture until evenly coated.
03 - Pour 1/4 cup water into the Instant Pot. Transfer coated ingredients to the pot, seal the lid, and set to Manual high pressure for 10 minutes. Quickly release pressure and optionally use Sauté for 3 to 5 minutes to reduce the liquid.
04 - Preheat the air fryer to 375°F. Arrange chicken and vegetables as a single layer in the basket. Air fry for 18 to 20 minutes, shaking the basket midway, until chicken is cooked through and vegetables are tender.
05 - Serve immediately, garnishing with fresh parsley and lemon wedges.
