Bold, comforting chicken and vegetable dish made in one pot, perfect for a quick and easy weeknight dinner.
# Ingredients:
→ 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 & 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
# Instructions:
01 - In a large mixing bowl, thoroughly whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper to form a homogeneous mixture.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl. Toss until every piece is evenly coated with the marinade.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the coated chicken and vegetables into the pot. Seal and set on Manual high pressure for 10 minutes. After cooking, perform a quick release, then activate Sauté function for 3–5 minutes to reduce excess liquid if preferred.
04 - Preheat the air fryer to 375°F. Arrange the chicken and vegetables in a single layer in the basket; cook in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway through, until chicken is fully cooked and vegetables are tender.
05 - Serve hot, garnished with chopped fresh parsley and lemon wedges.
