# What You Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 1 lb)
→ Vegetables
02 - 2 cups baby potatoes, halved
03 - 2 cups broccoli florets
04 - 1 medium 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
# How To Make It:
01 - In a large mixing bowl, blend olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper until uniform.
02 - Combine chicken thighs, baby potatoes, broccoli, bell pepper, and red onion in the bowl, tossing thoroughly so all pieces are coated with the marinade.
03 - Add 1/4 cup water to the base of the Instant Pot. Transfer the coated chicken and vegetables to the pot. Seal and cook on Manual high pressure for 10 minutes. Once finished, release pressure immediately, then optionally switch to Sauté mode for 3-5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Lay chicken and vegetables in a single layer inside the basket; cook in batches if necessary. Air fry for 18-20 minutes, shaking the basket halfway through, until chicken is fully cooked and vegetables are tender.
05 - Serve the dish hot, finished with chopped parsley and lemon wedges as desired.
