Lazy Gourmet Chicken Vegetable (Print Version)
Tender chicken and vegetables blend with savory spices for a quick, satisfying one-pot dinner.
# 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 bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Add chicken thighs, baby potatoes, broccoli florets, red bell pepper, and red onion to the bowl. Toss until evenly coated.
02 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the coated chicken and vegetables into the pot. Secure the lid and cook on Manual high pressure for 10 minutes. Quick-release the pressure, then switch to Sauté mode and cook for 3 to 5 minutes to reduce excess liquid if desired.
03 - Preheat the air fryer to 375°F. Arrange the coated chicken and vegetables in a single layer in the basket. Cook for 18 to 20 minutes, shaking the basket halfway through, until chicken is cooked through and vegetables are tender.
04 - Serve hot, garnished with chopped fresh parsley and lemon wedges.
# Expert Advice:
01 -
- Minimal cleanup
- Juicy and tender results
02 -
- You can swap chicken for salmon or tofu
- Sturdy vegetables like carrots and cauliflower work well too
03 -
- Cut potatoes and vegetables evenly for even cooking
- Quick-release pressure in Instant Pot for best texture