Description
These Breakfast Meal Prep Bowls are a flavorful and hearty combination of roasted baby gold potatoes, sautéed bell peppers and onions, seasoned ground chicken in a smoky chipotle sauce, and fluffy scrambled eggs. Perfect for batch cooking, they provide a balanced meal to start your day with protein, veggies, and satisfying spices. Customize with your favorite garnishes like fresh cilantro or salsa for a delicious grab-and-go breakfast option.
Ingredients
Vegetables
- 24 oz Baby Gold Potatoes, quartered
- 4 Bell Peppers, medium diced
- 1 Yellow Onion, medium diced
- 4 cloves Garlic
Meat & Eggs
- 2 pounds Ground Chicken
- 18 large Eggs, slightly beaten
Pantry & Spices
- 2 Tablespoons Olive Oil, divided (32g total)
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
Canned Goods
- 20 oz can Pineapple in 100% Juice
- 4 oz can Chipotle Peppers in Adobo
Other
- Cooking Spray (Oil or Butter for scrambling eggs)
Instructions
- Preheat Oven: Preheat your oven to 450ºF. Optionally, line a half sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Roast Potatoes: Place quartered baby gold potatoes on the sheet pan, toss them with 1 tablespoon olive oil, and season with salt and pepper. Bake for 15 minutes to begin softening.
- Prepare Peppers and Onions: While potatoes roast, toss diced bell peppers and onion with remaining 1 tablespoon olive oil. Season with garlic powder, salt, and pepper.
- Add Peppers and Onions to Oven: After 15 minutes, add the prepared peppers and onions to the sheet pan with the potatoes. Toss everything together to combine and continue baking for another 25-30 minutes until potatoes are tender and veggies have browned edges.
- Cook Ground Chicken: Heat a large skillet over medium-high heat. Add ground chicken and let it brown on one side for 3-4 minutes before breaking up the meat to continue cooking thoroughly until no longer pink.
- Prepare Sauce: While chicken cooks, combine pineapple (with juice), chipotle peppers in adobo, garlic, kosher salt, ground cumin, dried oregano, ground cinnamon, and ground cloves in a food processor. Blend until smooth, about 2-3 minutes.
- Simmer Chicken with Sauce: Once chicken is fully cooked, stir in the blended sauce and bring to a simmer. Reduce heat to low and let it simmer gently while you prepare the eggs and finish the vegetables.
- Scramble Eggs: Coat a nonstick skillet with cooking spray, oil, or butter. Heat over medium-low heat, add beaten eggs, and cook gently while stirring until softly scrambled.
- Assemble Bowls: For each of the 8 servings, allocate approximately 6 ounces of the cooked chicken mixture, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables. Garnish as desired with options like fresh cilantro, cotija cheese, hot sauce, salsa macha, nonfat Greek yogurt, sour cream, or warmed tortillas.
Notes
- Line the baking sheet with parchment paper for easier cleanup and to prevent sticking.
- You can adjust the spice level by adding more or less chipotle peppers in adobo.
- For meal prep, store assembled bowls in airtight containers and refrigerate for up to 4 days.
- Use fresh herbs like cilantro or green onions as garnishes for added freshness.
- Reheat bowls in the microwave or on the stovetop before serving.
