Description
Spicy Chicken Breakfast Bowls with roasted veggies and scrambled eggs. Easy meal prep recipe, 465 cal/serving. Ready in 1 hr
Ingredients
For the Roasted Vegetables:
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1.5 pounds baby gold potatoes, quartered
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4 bell peppers, diced
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1 yellow onion, diced
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2 tablespoons olive oil, divided
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1/2 teaspoon garlic powder
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Salt and pepper, to taste
For the Chicken:
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2 pounds ground chicken
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20 ounces canned pineapple in juice
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4 ounces canned chipotle peppers in adobo sauce
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4 cloves garlic
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1 teaspoon kosher salt
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
For the Eggs:
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18 large eggs, lightly beaten
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Cooking spray, oil, or butter (for scrambling)
Instructions
Roasted Vegetables:
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Preheat oven to 450°F.
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Place potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Bake for 15 minutes.
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Toss bell peppers and onion with 1 tablespoon olive oil, garlic powder, salt, and pepper.
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Add peppers and onion to the baking sheet with potatoes, mix, and bake for 25-30 minutes until potatoes are tender and vegetables are slightly browned.
Chicken:
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Heat a large skillet over medium-high heat. Add ground chicken and cook undisturbed for 3-4 minutes, then break apart and cook fully.
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In a food processor, blend pineapple, chipotle peppers, garlic, salt, cumin, oregano, cinnamon, and cloves until smooth.
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Add sauce to cooked chicken, bring to a simmer, then reduce heat to low. Stir occasionally while preparing eggs and vegetables.
Eggs:
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Heat a nonstick skillet over medium-low heat and coat with cooking spray, oil, or butter.
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Add eggs and scramble until fully cooked.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
Nutrition
- Serving Size: 8 servings
- Calories: 465 kcal
- Fat: 17g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 42g