# What you 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
# How to Make It:
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 pieces are evenly coated with the marinade.
03 - Pour 1/4 cup water into the Instant Pot and add the coated chicken and vegetables. Seal the lid and cook on Manual high pressure for 10 minutes. Perform a quick pressure release, then switch to Sauté and simmer for 3 to 5 minutes to reduce excess liquid, if desired.
04 - Preheat the air fryer to 375°F. Arrange the coated chicken and vegetables in a single layer inside the basket; cook in batches if needed. Air fry for 18 to 20 minutes, shaking the basket halfway, until the chicken is fully cooked and vegetables are tender.
05 - Transfer the dish to plates and garnish with chopped parsley and lemon wedges before serving hot.
