Tender chicken and colorful veggies cooked together for effortless flavor. Quick, wholesome, and easy—perfect for busy evenings.
# Components:
→ 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 large mixing bowl, combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper. Whisk thoroughly until emulsified.
02 - Add chicken thighs, baby potatoes, broccoli florets, sliced bell pepper, and red onion to the bowl. Toss everything until evenly coated with the marinade.
03 - Add 1/4 cup water to the bottom of the Instant Pot. Transfer the marinated mixture into the pot, secure the lid, and set to Manual high pressure for 10 minutes. Perform a quick release, then select Sauté mode to reduce liquid for 3 to 5 minutes if desired.
04 - Preheat the air fryer to 375°F (190°C). Arrange the coated chicken and vegetables in a single layer in the basket, working in batches as needed. Cook for 18 to 20 minutes, shaking the basket halfway, until chicken reaches safe internal temperature and vegetables are tender.
05 - Plate the hot chicken and vegetables. Garnish with chopped fresh parsley and lemon wedges before serving.
