# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 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 - In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until fully emulsified.
02 - Add chicken thighs, halved potatoes, broccoli florets, sliced bell pepper, and onion wedges to the bowl. Toss thoroughly to ensure all pieces are evenly covered.
03 - Add 1/4 cup water to the base of the Instant Pot. Transfer coated ingredients into the pot, seal securely, and cook on Manual High Pressure for 10 minutes. Perform a quick pressure release, then use the Sauté function for 3 to 5 minutes to reduce any excess liquid if preferred.
04 - Preheat air fryer to 375°F (190°C). Place chicken and vegetables in a single layer in the basket, working in batches if necessary. Air fry for 18 to 20 minutes, shaking the basket halfway through, until meat is fully cooked and vegetables are tender.
05 - Arrange cooked dish on plates and garnish with fresh parsley and lemon wedges. Serve immediately while hot.
