Juicy chicken, fresh veggies, and bold seasonings come together easily for fast, satisfying dinners.
# Components:
→ 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 - In a large mixing bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper until well emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, bell pepper slices, and red onion wedges to the bowl. Toss thoroughly to ensure all pieces are evenly coated with marinade.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the marinated mixture into the pot. Seal the lid and cook on Manual high pressure for 10 minutes. Perform a quick-release, then switch to Sauté mode for 3 to 5 minutes to reduce the cooking liquid, if desired.
04 - Preheat the air fryer to 375°F. Arrange the marinated chicken and vegetables in a single layer in the basket; work in batches if necessary. Air fry for 18 to 20 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165°F and vegetables are tender.
05 - Plate the hot chicken and vegetables. Garnish with chopped fresh parsley and lemon wedges before serving.
