Juicy chicken and vegetables cooked together. Bold flavors, easy prep, and simple cleanup for busy evenings.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1 lb)
→ 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 - Combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper in a large bowl; whisk until fully blended.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper, and red onion to the marinade. Toss thoroughly to ensure even coating.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer coated mixture into the pot, seal the lid, and set to Manual high pressure for 10 minutes. Quickly release the pressure and, if desired, use the Sauté function for 3 to 5 minutes to reduce excess liquid.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in a single layer in the basket; cook for 18 to 20 minutes, shaking halfway through, until chicken is cooked and vegetables are tender.
05 - Serve warm, garnished with chopped parsley and lemon wedges.
