# Ingredients:
→ 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 - Whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper in a large mixing bowl until well blended.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced bell pepper, and onion wedges to the bowl. Toss thoroughly to ensure all pieces are evenly coated.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the coated mixture into the insert. Secure the lid and cook on Manual high pressure for 10 minutes. Quickly release pressure, then select Sauté mode for 3-5 minutes to allow excess liquid to reduce if desired.
04 - Preheat the air fryer to 375°F. Arrange marinated chicken and vegetables in the fryer basket in a single layer, cooking in batches if needed. Air fry for 18-20 minutes, shaking the basket halfway through, until chicken is cooked and vegetables are tender.
05 - Serve immediately, garnished with chopped fresh parsley and lemon wedges.
