# What You'll Need:
→ 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 - Whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large mixing bowl until fully emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper, and red onion to the bowl. Toss thoroughly so all ingredients are evenly coated with marinade.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer marinated mixture to the pot. Seal the lid and set to Manual high pressure for 10 minutes. Use quick-release, then switch to Sauté mode for 3–5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F (190°C). Arrange marinated chicken and vegetables in a single layer in the basket. Cook for 18–20 minutes, shaking once halfway, until chicken registers 165°F and vegetables are tender.
05 - Plate hot chicken and vegetables. Sprinkle with fresh parsley and serve with lemon wedges.
