# 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 - 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 well mixed.
02 - Add chicken thighs, baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl. Toss thoroughly until all pieces are evenly coated.
03 - Pour 1/4 cup water into the Instant Pot. Transfer coated chicken and vegetables into the pot. Seal and cook on Manual high pressure for 10 minutes. Quickly release pressure, then select Sauté and heat for 3 to 5 minutes to thicken liquid if desired.
04 - Preheat air fryer to 375°F. Arrange coated chicken and vegetables in a single layer in the basket; cook in batches if necessary. Air fry for 18 to 20 minutes, shaking the basket halfway through, until chicken is cooked and vegetables are tender.
05 - Serve hot, garnished with fresh parsley and lemon wedges.
