# 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 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
# Method:
01 - Whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper together in a large bowl until emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper slices, and red onion to the bowl. Toss thoroughly until all ingredients are evenly coated.
03 - Pour 1/4 cup water into the Instant Pot. Transfer the mixture into the pot, seal the lid, and cook on Manual high pressure for 10 minutes. Quick-release pressure; optionally switch to Sauté mode for 3 to 5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Arrange coated chicken and vegetables in a single layer in the basket, cooking in batches if necessary. Air fry for 18 to 20 minutes, shaking halfway through, until chicken reaches food-safe temperature and vegetables are tender.
05 - Serve the cooked chicken and vegetables hot. Garnish each serving with fresh parsley and lemon wedges.
