Description
These Healthy Meal Prep Breakfast Bowls are a delicious and nutritious way to start your day. Packed with roasted veggies, flavorful ground chicken, and scrambled eggs, these bowls are perfect for a satisfying breakfast on the go.
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
For the Eggs
- 18 large Eggs, slightly beaten
- Cooking Spray, Oil, or Butter (for scrambling)
Instructions
- To Make the Roasted Veggies Preheat the oven to 450ºF. Add the potatoes to a sheet pan and toss with 1 tablespoon of olive oil, salt, and pepper. Bake for 15 minutes. Toss the peppers and onions in 1 tablespoon of olive oil, garlic powder, salt, and pepper. Add them to the sheet pan and bake for an additional 25-30 minutes.
- To Make the Chicken Brown the ground chicken in a skillet. Blend pineapple, chipotle peppers, garlic, salt, cumin, oregano, cinnamon, and cloves in a food processor. Simmer the sauce with the cooked chicken.
- To Make the Eggs Scramble beaten eggs in a skillet with cooking spray, oil, or butter over medium-low heat.
- To Assemble Breakfast Bowls Divide cooked chicken, scrambled eggs, and roasted vegetables into 8 bowls. Serve with desired garnishes and sides.
Notes
- Other seasoning options for the ground chicken: tinga, chorizo style, classic breakfast sausage
Nutrition
- Serving Size: 1 Bowl
- Calories: 380
- Sugar: 12g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 385mg
