# What You 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 black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Directions:
01 - In a large mixing bowl, combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Whisk thoroughly until blended.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper, and red onion into the bowl. Toss to evenly coat all pieces in the seasoning mixture.
03 - Pour 1/4 cup water into the Instant Pot insert. Transfer seasoned chicken and vegetables into the pot. Secure the lid, set to Manual high pressure, and cook for 10 minutes. Use quick-release, then select Sauté mode and cook an additional 3–5 minutes to reduce extra liquid if preferred.
04 - Preheat air fryer to 375°F. Arrange coated chicken and vegetables in the basket in a single layer; cook in batches if needed. Air fry for 18–20 minutes, shaking the basket halfway through, until chicken reaches safe internal temperature and vegetables are tender.
05 - Present warm food immediately, garnished with chopped parsley and fresh lemon wedges.
