Spread chicken and vegetables on a large rimmed sheet pan in an even layer.
In a small bowl combine the oil and seasoning blend.
Drizzle the spice mixture over the chicken and veggies and toss to coat.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Notes
Different proteins. Feel free to swap out the chicken thighs for any protein you like. Depending on what you choose, you may have to adjust the cooking time, though.
Meat thermometer. Never wonder if you’re chicken is cooked through. Use a meat thermometer to be absolutely sure. This is my favorite one.
Speed up the recipe by preparing everything ahead of time. If you’re short on time, you can easily chop all of the veggies and chicken ahead of time and keep them in the fridge until you’re ready.
Switch up the Veggies: Peppers and onions are traditional but throw in some mushrooms, spinach (at the end to wilt)asparagus.
Homemade Tortillas: This is a great quick tortilla recipe.