Description
High-protein breakfast bowls featuring eggs, chicken, and roasted vegetables with Tex-Mex flavor. These are perfect for make-ahead, grab-and-go meals.
Ingredients
- 1.5 pounds baby potatoes diced into 0.75-inch pieces
- 2 bell peppers diced
- 1 large yellow onion diced
- 2 tablespoons olive oil divided
- 0.5 teaspoon garlic powder
- 0.75 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 pounds lean ground chicken
- 0.75 cup pineapple juice
- 2 tablespoons finely chopped chipotle peppers in adobo
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon kosher salt (for chicken)
- 16 large eggs
- Nonstick cooking spray
Instructions
- Heat oven to 425°F and line a large baking sheet with parchment paper.
- Toss potatoes with 1 tablespoon olive oil, kosher salt, and black pepper. Roast for 15 minutes.
- Toss bell peppers and onion with remaining olive oil and garlic powder. Add to the pan and roast another 20 to 25 minutes until vegetables are tender and lightly browned.
- While vegetables roast, heat a large skillet over medium-high heat. Add ground chicken and cook for 7 to 9 minutes, breaking it apart, until fully cooked to an internal temperature of 165°F.
- Stir pineapple juice, chipotle peppers, garlic, cumin, oregano, cinnamon, cloves, and 1 teaspoon kosher salt into the chicken. Reduce heat to low and simmer for 4 to 5 minutes until slightly thickened.
- Heat a nonstick skillet over medium-low heat and coat with cooking spray. Add eggs and gently scramble until just set.
- Divide roasted vegetables, chicken, and eggs evenly into 8 meal prep containers.
Notes
- Store bowls in the refrigerator for up to 4 days.
- Freeze bowls for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking and Skillet Cooking
- Cuisine: Tex-Mex