# 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 together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large bowl until emulsified.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced bell pepper, and red onion wedges to the bowl. Toss thoroughly to ensure all pieces are evenly coated.
03 - Pour 1/4 cup water into the Instant Pot, transfer coated mixture to the pot, seal, and cook on high pressure for 10 minutes. Quickly release pressure, then switch to Sauté mode for 3 to 5 minutes to reduce excess liquid as needed.
04 - Preheat the air fryer to 375°F. Arrange chicken and vegetables in the basket in a single layer, cooking in batches if necessary. Air fry for 18 to 20 minutes, shaking halfway, until chicken is cooked through and vegetables are tender.
05 - Serve hot, garnished with parsley and accompanied by lemon wedges.
