# Components:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 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 bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper, and red onion to the bowl. Toss thoroughly until all ingredients are evenly coated with the dressing.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer coated mixture to the insert, seal, and cook on Manual high pressure for 10 minutes. Release pressure manually, then switch to Sauté for 3 to 5 minutes to reduce excess liquid if preferred.
04 - Preheat the air fryer to 375 degrees Fahrenheit. Arrange coated chicken and vegetables in the basket in a single layer; cook in batches as needed. Air fry for 18 to 20 minutes, shaking the basket halfway through, until chicken is cooked and vegetables are tender.
05 - Transfer to plates while hot, garnish with chopped fresh parsley and lemon wedges, and serve immediately.
