Savor juicy chicken, tender vegetables, and vibrant flavors in a single hassle-free dish for busy nights.
# Components:
→ 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 and 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 well blended.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, bell pepper slices, and red onion wedges to the bowl. Toss thoroughly to ensure all components are evenly coated with the mixture.
03 - Pour 1/4 cup water into the Instant Pot. Transfer coated ingredients into the pot, seal, and cook on Manual High Pressure for 10 minutes. Immediately quick-release pressure, then switch to Sauté mode for 3-5 minutes to reduce liquid if preferred.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in a single layer in the basket, in batches if needed. Air fry for 18-20 minutes, shaking once midway, until chicken is fully cooked and vegetables are tender.
05 - Plate the chicken and vegetables hot. Sprinkle with chopped parsley and serve alongside fresh lemon wedges.
