# What You'll Need:
→ 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
# How to make it:
01 - In a large mixing bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until smooth.
02 - Add chicken thighs, baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl. Toss thoroughly to evenly coat all pieces with seasoning mixture.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the coated chicken and vegetables into the vessel. Secure lid, set to Manual high pressure for 10 minutes. Upon completion, quickly release pressure valve. Optionally, activate Sauté function for 3 to 5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375 degrees Fahrenheit. Place marinated chicken and vegetables in the basket in a single layer; cook in two batches if necessary. Air fry for 18 to 20 minutes, shaking the basket halfway through, until the chicken is fully cooked and vegetables are tender.
05 - Serve immediately while hot, topped with fresh parsley and lemon wedges.
