Description
Start your day with these hearty and flavorful Breakfast Meal Prep Bowls featuring roasted baby gold potatoes, sautéed bell peppers and onions, spiced ground chicken simmered in a smoky chipotle pineapple sauce, and fluffy scrambled eggs. Perfectly portioned for eight servings, this meal prep recipe combines vibrant vegetables, savory protein, and comforting eggs for a balanced and delicious breakfast that can be enjoyed all week long.
Ingredients
Vegetables and Roasted Veggies
- 24 oz Baby Gold Potatoes, quartered
- 4 Bell Peppers, medium diced
- 1 Yellow Onion, medium diced
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
- 2 Tablespoons (32g) Olive Oil, divided
Chicken and Sauce
- 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 eggs)
Optional Garnishes and Sides
- Fresh Cilantro
- Cotija Cheese
- Hot Sauce or Salsa Macha
- Nonfat Greek Yogurt or Sour Cream
- Warmed Tortillas
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 450ºF. Optionally line a half sheet pan with parchment paper for easier cleanup. Place the quartered baby gold potatoes on the pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Bake for 15 minutes to start roasting the potatoes.
- Prepare Peppers and Onions: While the potatoes bake, toss the diced bell peppers and yellow onion with the remaining 1 tablespoon of olive oil, garlic powder, and a pinch of salt and pepper.
- Add Peppers and Onions to Sheet Pan: After the initial 15 minutes, add the seasoned bell peppers and onions to the sheet pan with the partially roasted potatoes. Toss everything together evenly and continue baking for an additional 25-30 minutes, or until the potatoes are fork-tender and vegetables show slight browning at the edges.
- Cook Ground Chicken: While the veggies finish roasting, heat a large skillet over medium-high heat. Add the ground chicken and sear one side without stirring for 3-4 minutes to get a good browning. Then break apart the chicken and cook through until fully browned and no pink remains.
- Prepare Chipotle Pineapple Sauce: While the chicken is cooking, combine pineapple with its juice, chipotle peppers in adobo, garlic, kosher salt, ground cumin, dried oregano, ground cinnamon, and ground cloves in a food processor. Blend for 2-3 minutes until you have a smooth, smoky sauce.
- Simmer Chicken in Sauce: Once the chicken is cooked, pour the blended chipotle pineapple sauce over the chicken in the skillet. Bring it to a simmer, then reduce heat to low. Let it gently simmer while stirring occasionally to meld the flavors and thicken slightly.
- Scramble the Eggs: Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat. Pour in the slightly beaten eggs and cook slowly, gently stirring and folding to scramble until fluffy and fully cooked.
- Assemble Breakfast Bowls: Divide the cooked ingredients into 8 portions. For each bowl, add 6 ounces of the saucy ground chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables. Serve with optional garnishes such as fresh cilantro, cotija cheese, hot sauce or salsa macha, nonfat Greek yogurt or sour cream, and warmed tortillas to complete the meal.
Notes
- Make sure to roast the potatoes first before adding the peppers and onions to ensure even cooking and a nice crispy texture on the potatoes.
- You can adjust the amount of chipotle peppers in adobo based on your preferred spice level.
- This recipe is perfect for meal prepping and stores well in airtight containers for up to 4 days in the refrigerator.
- To reheat, microwave each bowl for 1-2 minutes or until warmed through.
- Optional garnishes like fresh herbs, cheese, and yogurt add layers of flavor and creaminess to the bowls.
