# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 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 - Combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper in a large mixing bowl. Whisk to emulsify.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper slices, and red onion wedges. Toss thoroughly to ensure even coating.
03 - Pour 1/4 cup water into the Instant Pot. Transfer coated ingredients to the pot. Seal and set to Manual high pressure for 10 minutes. Release pressure, then switch to Sauté mode for 3–5 minutes to reduce excess liquid if preferred.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in a single layer in the basket; cook in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway, until chicken reaches safe internal temperature and vegetables are tender.
05 - Transfer contents to serving dishes. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.
