# 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 mixing bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until fully incorporated.
02 - Place chicken thighs, halved baby potatoes, broccoli florets, sliced bell pepper, and red onion wedges into the bowl. Toss thoroughly to ensure all components are coated evenly with the marinade.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the marinated mixture to the pot. Secure lid and cook on high pressure (Manual) for 10 minutes. Perform a quick release of pressure. Optionally, set to Sauté mode for 3–5 minutes, stirring, to reduce excess liquid.
04 - Preheat the air fryer to 375°F (190°C). Arrange the coated chicken and vegetables in a single layer within the basket, cooking in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway through to promote even cooking, until chicken reaches safe internal temperature and vegetables are tender.
05 - Transfer the cooked chicken and vegetables to serving plates. Garnish with chopped fresh parsley and lemon wedges. Serve immediately.
