Description
These Breakfast Meal Prep Bowls are a perfect make-ahead option for a delicious and nutritious morning meal. Packed with roasted veggies, flavorful chicken, and scrambled eggs, these bowls are versatile and easy to customize to your preferences.
Ingredients
Units
Scale
For the Veggies
- 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
For the Chicken
- 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)
For the Eggs
Instructions
- To Make the Roasted Veggies Preheat an oven to 450ºF. 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. 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. After 15 minutes, add the peppers and onions to the sheet pan and toss everything together. Bake for an additional 25-30 minutes until the potatoes are fork tender and all the veggies are slightly browning around the edges.
- To Make the Chicken 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. While the chicken cooks, add everything else to a food processor and blend for 2-3 minutes until smooth. 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.
- To Make the Eggs Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat. Add the eggs and cook to scramble.
- To Assemble Breakfast Bowls 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.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 375mg
