# What you'll need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 1 pound)
→ Vegetables
02 - 2 cups baby potatoes, halved
03 - 2 cups broccoli florets
04 - 1 large 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 ground black pepper
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges for serving
# Method:
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 until smooth.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the marinade. Toss thoroughly to ensure an even coating.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the coated chicken and vegetables to the pot. Seal and cook on Manual high pressure for 10 minutes. Release pressure quickly and, if desired, use the Sauté function for 3 to 5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Arrange the chicken and vegetables in a single layer in the basket. Air fry for 18 to 20 minutes, shaking once midway, until chicken reaches internal temperature of 165°F and vegetables are tender.
05 - Serve immediately, garnished with chopped fresh parsley and lemon wedges.
