# 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 medium 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 ground black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Method steps:
01 - Combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large bowl. Whisk until emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper slices, and red onion wedges to the bowl. Toss with tongs until thoroughly coated with the marinade.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer coated chicken and vegetables into the pot. Seal lid and cook on Manual High Pressure for 10 minutes. Perform a quick pressure release and optionally set to Sauté mode for 3-5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Arrange marinated chicken and vegetables in the basket in a single layer. Air fry for 18-20 minutes, shaking halfway, until chicken is cooked through and vegetables are tender. Cook in batches if needed.
05 - Plate hot chicken and vegetables. Sprinkle with fresh parsley and serve with lemon wedges.
