One-pot chicken and vegetables, bold flavors, hassle-free cleanup—ideal for quick and delicious weeknight dinners.
# 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
→ 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 thoroughly blended.
02 - Add chicken thighs, halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges to the bowl; toss until all ingredients are evenly coated with the seasoning mixture.
03 - Pour 1/4 cup water into the base of the Instant Pot. Transfer coated chicken and vegetables to the pot, secure the lid, and set to Manual high pressure for 10 minutes. Initiate quick pressure release, then use Sauté mode for 3-5 minutes to reduce excess liquid as desired.
04 - Preheat air fryer to 375°F. Arrange chicken and vegetables in a single layer in the basket (cook in batches if required). Air fry for 18-20 minutes, shaking once midway, until chicken reaches internal doneness and vegetables soften.
05 - Serve the cooked dish hot, garnished with chopped fresh parsley and accompanied by lemon wedges.
