# What you 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, to serve
# Steps to follow:
01 - In a large mixing bowl, whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until thoroughly combined.
02 - Add chicken thighs, baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl. Toss well so all ingredients are evenly coated with the dressing.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer coated mixture to the pot, seal the lid, and set to Manual High Pressure for 10 minutes. Once the timer ends, quick-release the pressure. If needed, select Sauté mode and cook for 3 to 5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Place chicken and vegetables in a single layer in the basket; cook in batches if necessary. Air fry for 18 to 20 minutes, shaking the basket halfway, until chicken is cooked through and vegetables become tender.
05 - Serve the dish hot, garnished with chopped parsley and lemon wedges.
