Juicy chicken, vibrant veggies, and rich seasonings combine in a simple, single-pot dinner. Effortless and delicious.
# 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
# Method:
01 - Combine olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper in a large mixing bowl. Whisk until smooth.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, red bell pepper, and onion wedges to the bowl. Toss thoroughly so every piece is coated in the seasoning blend.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer the prepared mixture to the pot, seal the lid, and set to Manual high pressure for 10 minutes. Release pressure manually, then switch to Sauté mode for 3–5 minutes to reduce liquid if desired.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in a single layer in the basket, cooking in batches if necessary. Air fry for 18–20 minutes, shaking the basket halfway through, until the chicken is fully cooked and the vegetables are tender.
05 - Plate the hot chicken and vegetables. Garnish with chopped fresh parsley and serve with lemon wedges.
