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Healthy Meal Prep Breakfast Bowls Recipe

Healthy Meal Prep Breakfast Bowls Recipe
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★★★★★

5.3 from 14 reviews

These Healthy Meal Prep Breakfast Bowls are a balanced, flavorful start to your day featuring roasted baby gold potatoes and bell peppers, savory ground chicken simmered in a smoky chipotle pineapple sauce, and fluffy scrambled eggs. Perfect for meal prepping, they combine protein, veggies, and complex carbs for sustained energy throughout the morning.

Ingredients

Scale

For the Veggies

  • 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

For the 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

For the Eggs

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

Instructions

  1. Prepare the Roasted Veggies: Preheat your oven to 450ºF and optionally line a half sheet pan with parchment paper. Spread the quartered baby gold potatoes on the pan, toss with 1 tablespoon olive oil, salt, and pepper, then bake for 15 minutes. Meanwhile, toss the diced bell peppers and onion with 1 tablespoon olive oil, garlic powder, salt, and pepper. After the initial 15 minutes, add the peppers and onions to the pan with the potatoes, toss everything together, and continue baking for an additional 25-30 minutes until potatoes are fork-tender and vegetables have browned edges.
  2. Cook the Chicken: Heat a large skillet over medium-high heat and add ground chicken. Brown one side for 3-4 minutes without stirring, then break apart to finish cooking thoroughly. While cooking, combine pineapple (with juice), chipotle peppers in adobo, garlic cloves, kosher salt, ground cumin, dried oregano, ground cinnamon, and ground cloves in a food processor, blending until smooth. Once chicken is cooked through, add the sauce to the skillet, bring to a simmer, reduce heat to low, and let it simmer gently while stirring occasionally.
  3. Scramble the Eggs: Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low. Pour in slightly beaten eggs and cook gently, stirring continuously to scramble until softly set but fully cooked.
  4. Assemble the Breakfast Bowls: For each of the 8 bowls, portion 6 ounces of the cooked chipotle pineapple chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables. Serve bowls with optional garnishes like fresh cilantro, cotija cheese, hot sauce, salsa macha, nonfat Greek yogurt or sour cream, and warmed tortillas as desired.

Notes

  • To save time, prep the sauce while the veggies roast and the chicken cooks.
  • You can substitute ground turkey for chicken if preferred.
  • Make sure to adjust seasoning at the end according to taste.
  • These bowls refrigerate well for up to 4 days and freeze safely for up to 3 months.
  • Serving with warmed tortillas adds a fun handheld option.
  • Use cooking spray or butter based on your dietary preference for scrambling eggs.

Nutrition

Keywords: healthy breakfast, meal prep, breakfast bowls, ground chicken, roasted vegetables, chipotle pineapple sauce, scrambled eggs

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