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Healthy Meal Prep Breakfast Bowls Recipe

Healthy Meal Prep Breakfast Bowls Recipe
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★★★★★

4.8 from 30 reviews

A nutritious and flavorful Healthy Meal Prep Breakfast Bowl featuring roasted vegetables, seasoned ground chicken, and fluffy scrambled eggs. Perfect for making ahead and enjoying a balanced breakfast throughout the week with customizable garnishes.

Ingredients

Scale

Roasted Vegetables

  • 1.5 pounds potatoes, diced
  • 2 tablespoons olive oil, divided
  • Salt, to taste
  • Black pepper, to taste
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 1 teaspoon garlic powder

Chicken

  • 1.5 pounds ground chicken
  • 1 cup sauce (blend: could be a combination of tomatoes, spices, and aromatics)

Eggs

  • 16 large eggs
  • Cooking spray, oil, or butter for scrambling

To Serve (Optional)

  • Fresh cilantro, chopped
  • Cotija cheese, crumbled
  • Hot sauce or salsa macha
  • Nonfat Greek yogurt or sour cream
  • Warm tortillas

Instructions

  1. Roast the Vegetables: Preheat your oven to 450ºF. Optionally, line a half sheet pan with parchment paper. Toss diced potatoes with 1 tablespoon olive oil, salt, and pepper, then spread on the pan. Bake for 15 minutes. Meanwhile, toss sliced peppers and onions with remaining olive oil, garlic powder, salt, and pepper. After 15 minutes, add peppers and onions to the potatoes on the sheet pan and toss to combine. Continue roasting for 25–30 more minutes until potatoes are fork tender and vegetables are slightly browned.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add ground chicken and brown one side for 3–4 minutes before breaking it apart. While chicken cooks, blend sauce ingredients in a food processor until smooth. Once chicken is cooked through, add the sauce, bring to a simmer, then reduce heat to low. Let simmer, stirring occasionally, while preparing eggs and veggies.
  3. Scramble the Eggs: Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat. Add eggs and cook them slowly to scramble until softly set.
  4. Assemble the Breakfast Bowls: For each of the 8 servings, layer 6 ounces of cooked chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables. Top with optional garnishes such as fresh cilantro, crumbled cotija cheese, hot sauce or salsa macha, and a dollop of nonfat Greek yogurt or sour cream. Serve with warmed tortillas or your preferred sides.

Notes

  • For meal prepping, store components separately in airtight containers for up to 4 days.
  • Customize the sauce by blending tomatoes, onions, garlic, and spices of your choice.
  • To make this recipe vegetarian, substitute ground chicken with cooked lentils or crumbled tofu.
  • Adjust seasoning to taste, especially salt and pepper during roasting and cooking.
  • Use sweet potatoes instead of regular potatoes for a different flavor and added nutrients.

Nutrition

Keywords: healthy breakfast bowl, meal prep breakfast, roasted vegetables, ground chicken breakfast, protein breakfast, make ahead breakfast

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