Description
These Breakfast Meal Prep Bowls combine roasted vegetables, savory chipotle-spiced ground chicken, and fluffy scrambled eggs to create a nutritious and satisfying start to your day. Prepared with a flavorful blend of spices and roasted baby gold potatoes, bell peppers, and onions, this recipe is perfect for making ahead and enjoying a balanced, protein-rich breakfast throughout the week.
Ingredients
Roasted Vegetables
- 24 oz Baby Gold Potatoes, quartered
- 4 Bell Peppers, medium diced
- 1 Yellow Onion, medium diced
- 2 Tablespoons (32g) Olive Oil, divided
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
Ground Chicken Mixture
- 2 pounds Ground Chicken
- 20 oz can Pineapple in 100% Juice
- 4 oz can Chipotle Peppers in Adobo
- 4 cloves Garlic
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
Eggs
- 18 large Eggs, slightly beaten
- Cooking Spray, Oil, or Butter (for scrambling)
Instructions
- Preheat Oven: Preheat your oven to 450ºF. Optionally, line a half sheet pan with parchment paper to prevent sticking.
- Roast Potatoes: Place quartered baby gold potatoes on the sheet pan and toss with 1 tablespoon of olive oil, salt, and pepper. Bake for 15 minutes to start softening.
- Prepare Peppers and Onions: While potatoes roast, toss diced bell peppers and onion in 1 tablespoon olive oil, garlic powder, salt, and pepper.
- Add Vegetables to Potatoes: After the initial 15 minutes, add the peppers and onions to the sheet pan with the potatoes. Toss everything together evenly.
- Finish Roasting Vegetables: Bake for an additional 25-30 minutes until the potatoes are fork tender and vegetables have browned slightly around the edges.
- Cook Ground Chicken: Heat a large skillet over medium-high heat. Add ground chicken and brown on one side for 3-4 minutes before breaking it apart and cooking through fully.
- Make Sauce: In a food processor, blend pineapple (with juice), chipotle peppers, garlic, kosher salt, ground cumin, dried oregano, ground cinnamon, and ground cloves until smooth, about 2-3 minutes.
- Simmer Chicken with Sauce: Once the chicken is cooked through, pour in the sauce and bring it to a simmer. Lower heat to low and let it simmer gently, stirring occasionally, while you prepare the eggs and veggies.
- Scramble Eggs: Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat. Add the beaten eggs and cook gently until scrambled and fully set.
- Assemble Bowls: For each of the 8 servings, place 6 ounces of cooked chicken mixture, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables into bowls. Serve hot with optional garnishes like fresh cilantro, cotija cheese, hot sauce or salsa macha, nonfat Greek yogurt or sour cream, and warmed tortillas if desired.
Notes
- Using parchment paper on the baking sheet helps with easy cleanup.
- You can adjust the amount of chipotle peppers according to your desired spice level.
- Meal prep bowls can be stored in airtight containers in the fridge for up to 4 days.
- Reheat in the microwave or on the stove before serving.
- For a vegetarian version, substitute ground chicken with plant-based protein crumbles and omit eggs or replace with scrambled tofu.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
