# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 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, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until thoroughly blended.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper slices, and red onion wedges to the marinade in the bowl. Toss with tongs or spatula until all ingredients are evenly coated.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the coated mixture to the pot. Seal the lid and set to Manual high pressure for 10 minutes. After cooking, use quick-release on the pressure valve. If desired, switch to Sauté and simmer for 3-5 minutes to thicken the juices.
04 - Preheat the air fryer to 375°F. Arrange the marinated chicken and vegetables in a single layer inside the basket. Cook for 18 to 20 minutes, shaking halfway through, until chicken reaches 165°F internal temperature and vegetables are tender.
05 - Present hot, garnished with chopped parsley and lemon wedges to enhance the dish.
