Breakfast Meal Prep Bowls

About This Recipe

Sweet and spicy chicken crumbles with scrambled eggs and roasted potatoes, peppers, and onions.

Ingredients

• 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)
• 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
• 18 large Eggs (slightly beaten)
• Cooking Spray (Oil, or Butter (for scrambling))

Instructions

1. To Make the Roasted Veggies
2. Preheat an oven to 450ºF. (Optional: Line a half sheet pan with parchment paper.)
3. Add the potatoes to the sheet pan and toss with 1 tablespoon of olive oil and a pinch of salt and pepper. Bake for 15 minutes.
4. While the potatoes are in the oven, toss the peppers and onions in 1 tablespoon of olive oil and season with the garlic powder and a pinch of salt and pepper.
5. After 15 minutes, add the peppers and onions to the sheet pan and toss everything together.
6. Bake for an additional 25-30 minutes until the potatoes are fork tender and all the veggies are slightly browning around the edges.
7. To Make the Chicken
8. Heat a large skillet over medium-high heat before adding the ground chicken. Brown one side for 3-4 minutes before breaking apart to fully cook.
9. While the chicken cooks, add everything else to a food processor and blend for 2-3 minutes until smooth.
10. Once the chicken is fully cooked, add the sauce and bring to a simmer before reducing the heat to low. Continue simmering, stirring occasionally, while preparing the eggs and veggies.
11. To Make the Eggs
12. Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat.
13. Add the eggs and cook to scramble.
14. To Assemble Breakfast Bowls
15. For 8 bowls, add 6 ounces of cooked chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables. Serve with fresh cilantro, cotija cheese, hot sauce or salsa macha, nonfat Greek yogurt or sour cream, warmed tortillas, or your choice of garnishes and sides.