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Breakfast Meal Prep Bowls Recipe

Breakfast Meal Prep Bowls Recipe
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★★★★★

5.3 from 21 reviews

These Breakfast Meal Prep Bowls are a flavorful and hearty combination of roasted baby gold potatoes and bell peppers, spicy ground chicken simmered in a smoky chipotle pineapple sauce, and fluffy scrambled eggs. Perfectly balanced with savory and sweet elements, this recipe is ideal for preparing ahead and enjoying a nutritious, protein-packed breakfast throughout the week.

Ingredients

Scale

Roasted Vegetables

  • 24 oz Baby Gold Potatoes, quartered
  • 4 Bell Peppers, medium diced
  • 1 Yellow Onion, medium diced
  • 1 Tablespoon Olive Oil
  • Salt and Pepper, to taste
  • 1/2 teaspoon Garlic Powder
  • 1 Tablespoon Olive Oil

Ground 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)

Instructions

  1. Preheat Oven: Preheat your oven to 450ºF (230ºC) and optionally line a half sheet pan with parchment paper for easier cleanup.
  2. Roast Potatoes: Place the quartered baby gold potatoes on the sheet pan, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Toss to coat evenly and bake for 15 minutes.
  3. Prepare Peppers and Onions: While potatoes bake, toss the diced bell peppers and yellow onion with the other 1 tablespoon of olive oil, garlic powder, salt, and pepper.
  4. Add Veggies to Sheet Pan: After the initial 15 minutes of baking, add the seasoned peppers and onions to the sheet pan with the potatoes and toss everything together to combine.
  5. Continue Roasting: Return the pan to the oven and bake for an additional 25 to 30 minutes, until the potatoes are fork tender and the vegetables begin to brown around the edges.
  6. Cook Ground Chicken: Heat a large skillet over medium-high heat. Add the ground chicken and brown one side for 3 to 4 minutes before breaking it apart and cooking fully through.
  7. Make Chipotle Pineapple Sauce: While chicken is cooking, combine pineapple (with juice), chipotle peppers in adobo, garlic, kosher salt, cumin, oregano, cinnamon, and cloves in a food processor. Blend for 2 to 3 minutes until smooth.
  8. Simmer Chicken in Sauce: Once the chicken is cooked thoroughly, pour the blended sauce over it and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally while you prepare the eggs and vegetables.
  9. Scramble Eggs: Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat. Add the beaten eggs and scramble until fully cooked but still moist and tender.
  10. Assemble Bowls: Divide the meal prep bowls into 8 servings. In each bowl, add 6 ounces of the cooked spicy ground chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables. Garnish as desired with fresh cilantro, cotija cheese, hot sauce or salsa macha, nonfat Greek yogurt or sour cream, and serve with warmed tortillas or your preferred sides.

Notes

  • You can prep these bowls ahead of time and store in airtight containers in the fridge for up to 4 days.
  • Reheat gently in the microwave or on the stovetop before serving.
  • For spice tolerance adjustments, reduce or omit chipotle peppers as desired.
  • Feel free to swap ground chicken for ground turkey or lean beef if preferred.
  • Adding fresh cilantro and cotija cheese adds a bright, fresh flavor contrast to the savory and smoky chicken.
  • To make this recipe gluten-free, ensure the chipotle in adobo and other processed ingredients do not contain gluten.

Nutrition

Keywords: breakfast meal prep, healthy breakfast bowls, ground chicken recipe, roasted vegetables, chipotle pineapple sauce, make ahead breakfast, protein packed breakfast

Find it online: https://www.sanacooks.com/breakfast-meal-prep-bowls-recipe/