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Breakfast Meal Prep Bowls Recipe

Breakfast Meal Prep Bowls Recipe
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★★★★★

4.9 from 9 reviews

This wholesome Breakfast Meal Prep Bowls recipe combines roasted baby gold potatoes, sautéed bell peppers and onions, spiced ground chicken in a smoky chipotle pineapple sauce, and fluffy scrambled eggs. Perfectly portioned for eight servings, it’s a flavorful, protein-packed breakfast that’s easy to make ahead and enjoy throughout the week.

Ingredients

Scale

Roasted Vegetables

  • 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

Chipotle Pineapple 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

Scrambled Eggs

  • 18 large Eggs, slightly beaten
  • Cooking Spray, Oil, or Butter (for scrambling)

Instructions

  1. Preheat Oven: Preheat your oven to 450ºF (230ºC). Optionally line a half sheet pan with parchment paper to prevent sticking and make cleanup easier.
  2. Roast Potatoes: Place the quartered baby gold potatoes on the sheet pan, toss with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread evenly and bake for 15 minutes to start softening.
  3. Prepare Peppers and Onions: While potatoes bake, toss diced bell peppers and yellow onion with the remaining 1 tablespoon olive oil, garlic powder, and a pinch of salt and pepper to season.
  4. Add Peppers and Onions to Potatoes: After the initial 15 minutes roasting potatoes, add the seasoned peppers and onions to the pan. Toss all the veggies together and spread evenly.
  5. Finish Roasting Vegetables: Return the pan to the oven and bake an additional 25-30 minutes until potatoes are fork tender and vegetables are slightly browned around edges.
  6. Cook Ground Chicken: Heat a large skillet over medium-high heat. Add the ground chicken and brown one side for 3-4 minutes before breaking the meat apart. Continue cooking until fully browned and cooked through.
  7. Make Chipotle Pineapple Sauce: In a food processor, combine pineapple (with juice), chipotle peppers in adobo, garlic cloves, kosher salt, ground cumin, dried oregano, ground cinnamon, and ground cloves. Blend 2-3 minutes until smooth.
  8. Simmer Chicken in Sauce: Once chicken is cooked, pour the chipotle pineapple sauce into the skillet. Bring to a simmer, then reduce heat to low and let simmer gently while preparing eggs and vegetables, stirring occasionally.
  9. Scramble Eggs: Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat. Add the beaten eggs and cook slowly, stirring gently until eggs are fluffy and softly scrambled.
  10. Assemble Bowls: Portion into 8 bowls with 6 ounces of the cooked chipotle pineapple chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables each. Serve with optional garnishes such as fresh cilantro, cotija cheese, hot sauce or salsa macha, nonfat Greek yogurt or sour cream, and warmed tortillas.

Notes

  • For meal prepping, store each component separately in airtight containers to maintain freshness. Combine before eating.
  • You can substitute ground turkey or lean ground beef for ground chicken if preferred.
  • Adjust chipotle pepper amount to control spice level.
  • Use gloves when handling chipotle peppers to avoid skin irritation.
  • Add fresh lime juice to the sauce for extra brightness if desired.
  • Scrambled eggs can be cooked with cheese or herbs for variation.

Nutrition

Keywords: breakfast meal prep, chipotle pineapple chicken, roasted vegetables, scrambled eggs, make ahead breakfast bowl

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