# 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
# Method:
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 combined.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper slices, and red onion wedges to the bowl. Toss thoroughly to ensure even coating with the seasoning mixture.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the coated chicken and vegetables into the pot. Seal the lid and cook on Manual high pressure for 10 minutes. Carefully quick-release pressure, then switch to Sauté mode and simmer for 3 to 5 minutes to reduce excess liquid if preferred.
04 - Preheat the air fryer to 375°F. Arrange the seasoned chicken and vegetables in a single layer in the basket, working in batches if needed. Cook for 18 to 20 minutes, shaking the basket halfway through, until chicken is thoroughly cooked and vegetables are tender.
05 - Serve the dish hot, garnished with chopped parsley and lemon wedges.
