# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 1 lb)
→ Vegetables
02 - 2 cups baby potatoes, halved
03 - 2 cups broccoli florets
04 - 1 medium 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
# Cooking Steps:
01 - In a large mixing bowl, thoroughly whisk 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, sliced bell pepper, and red onion wedges to the bowl. Toss ingredients to evenly coat with marinade.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer marinated mixture, seal lid, and set on Manual High Pressure for 10 minutes. Use quick-release, then switch to Sauté for 3 to 5 minutes to reduce excess liquid if needed.
04 - Preheat air fryer to 375°F. Arrange coated chicken and vegetables in the basket in a single layer, cooking batches as necessary. Air fry for 18 to 20 minutes, shaking basket halfway through cooking, until chicken is cooked and vegetables are tender.
05 - Plate hot chicken and vegetables. Garnish with chopped fresh parsley and accompany with lemon wedges.
