Breakfast Meal Prep Bowls
Healthy breakfast meal prep bowls with sweet & spicy chicken, eggs, and roasted veggies—easy, filling, and freezer-friendly!
Ingredients
For the Roasted Veggies
- 24 oz baby gold potatoes quartered
- 4 bell peppers medium diced
- 1 yellow onion medium diced
- 2 tbsp 32g olive oil, divided
- ½ tsp garlic powder
- Salt and pepper to taste
For the Chicken
- 2 lbs ground chicken
- 20 oz can pineapple in 100% juice
- 4 oz can chipotle peppers in adobo
- 4 cloves garlic
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
For the Eggs
- 18 large eggs slightly beaten
- Cooking spray oil, or butter for scrambling
Instructions
Roast the Veggies
- Preheat your oven to 450ºF.
- Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast for 15 minutes.
- Meanwhile, toss bell peppers and onions with remaining 1 tbsp olive oil, garlic powder, salt, and pepper.
- After 15 minutes, add peppers and onions to the pan. Toss all veggies and roast for another 25–30 minutes until tender and caramelized.
Make the Chicken
- Heat a large skillet over medium-high heat. Brown one side of the ground chicken for 3–4 minutes before breaking it apart.
- In a food processor, blend pineapple (with juice), chipotle peppers, garlic, and all spices until smooth.
- Add sauce to cooked chicken, bring to a simmer, then reduce heat and let it cook down while you prep eggs.
Scramble the Eggs
- Heat a nonstick skillet over medium-low and coat with cooking spray, oil, or butter.
- Add eggs and scramble until just cooked through.
Assemble the Bowls
In each of 8 containers, add:
- 6 oz cooked chicken
- 4 oz scrambled eggs
- 4 oz roasted veggies