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Breakfast Bowls

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 bowls
Calories 650
A hearty and flavorful breakfast featuring roasted potatoes, seasoned chicken, and scrambled eggs, perfect for starting your day.

Ingredients

Vegetables

  • 24 oz baby gold potatoes, quartered
  • 4 medium diced bell peppers
  • 1 medium diced yellow onion
  • 2 tbsp olive oil, divided
  • 1/2 tsp garlic powder
  • salt and pepper salt and pepper, to taste
  • 2 lb ground chicken
  • 20 oz can pineapple in 100% juice
  • 4 oz can chipotle peppers in adobo
  • 4 cloves garlic
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 18 large eggs, slightly beaten

Toppings

  • cotija cheese, cilantro, hot sauce (optional)

Instructions 

  • Preheat oven to 450°F (230°C). Roast potatoes with 1 tbsp olive oil, salt, and pepper for 15 minutes.
  • Add diced bell peppers and onion with remaining olive oil, garlic powder, salt, and pepper. Roast for another 25–30 minutes until tender and browned.
  • Cook ground chicken in a skillet over medium-high heat until browned, then add pineapple-chipotle sauce and simmer.
  • Scramble eggs in a nonstick skillet with oil or butter until just set and fluffy.
  • Divide into 8 bowls: 6 oz chicken, 4 oz eggs, and roasted vegetables each. Add optional toppings as desired.

Notes

Feel free to customize toppings or spice levels to your preference.
Calories: 650kcal
Cost: $15
Course: Breakfast
Keyword: Chicken, Eggs, Potatoes