Juicy chicken and vegetables cooked together for minimal cleanup and maximum flavor. Fast, easy, vibrant, and satisfying.
# 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
# Directions:
01 - In a spacious mixing bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until fully combined.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced bell pepper, and red onion wedges to the bowl. Toss ingredients thoroughly to ensure uniform coating with marinade.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the coated mixture into the pot, seal, and cook on Manual high pressure for 10 minutes. Perform a quick pressure release, then select Sauté mode for 3 to 5 minutes to reduce excess liquid if preferred.
04 - Preheat air fryer to 375°F. Arrange marinated chicken and vegetables in a single layer in the air fryer basket; if needed, cook in batches. Air fry for 18 to 20 minutes, shaking basket halfway through, until chicken is fully cooked and vegetables are tender.
05 - Transfer hot chicken and vegetables to plates. Garnish with chopped fresh parsley and serve alongside lemon wedges.
