# 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 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
# Method:
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 fully blended.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl. Use tongs to toss thoroughly until evenly coated in the marinade.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the coated chicken and vegetables into the pot, seal lid, and cook on Manual high pressure for 10 minutes. Quick-release pressure, then switch to Sauté mode and cook for 3 to 5 minutes until liquid is reduced, if desired.
04 - Preheat air fryer to 375°F (190°C). Arrange marinated chicken and vegetables in a single layer in the basket; cook in batches as needed. Air fry for 18 to 20 minutes, shaking halfway, until chicken is thoroughly cooked and vegetables are tender.
05 - Serve poultry and vegetables warm, garnished with chopped parsley and a lemon wedge for brightness.
