Description
Delicious chipotle chicken served with roasted vegetables and scrambled eggs, perfect for meal prep.
Ingredients
Scale
- 24 oz baby gold potatoes (quartered)
- 4 bell peppers (medium diced)
- 1 yellow onion (medium diced)
- 2 tablespoons olive oil (divided)
- 0 teaspoon garlic powder
- to taste salt and pepper
- 2 pounds ground chicken
- 20 oz canned pineapple in 100% juice
- 4 oz chipotle peppers in adobo
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0 teaspoon ground cinnamon
- 0 teaspoon ground cloves
- 18 large eggs (slightly beaten)
- Cooking spray, oil, or butter (for eggs)
Instructions
- Preheat oven to 450°F. Toss quartered potatoes with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Bake for 15 minutes.
- While potatoes bake, toss diced peppers and onions in a bowl with remaining 1 tablespoon olive oil, garlic powder, salt, and pepper.
- After 15 minutes, add seasoned peppers and onions to the sheet pan with potatoes. Toss everything together and bake for an additional 25 to 30 minutes until potatoes are fork tender and vegetables are browning.
- Heat a large skillet over medium-high heat. Add ground chicken and brown for 3 to 4 minutes on one side before breaking apart. Continue cooking until fully cooked through.
- While chicken cooks, add pineapple with juice, chipotle peppers, garlic cloves, salt, cumin, oregano, cinnamon, and cloves to a food processor. Blend for 2 to 3 minutes until completely smooth.
- Once chicken is fully cooked, add the pineapple-chipotle sauce and bring to a simmer. Reduce heat to low and continue simmering while preparing eggs.
- Coat a nonstick skillet with cooking spray and heat over medium-low. Add beaten eggs and scramble gently until just set but still glossy.
- To assemble 8 bowls: Add 6 oz cooked chicken, 4 oz scrambled eggs, and 4 oz roasted vegetables per container. Allow to cool to room temperature before sealing and refrigerating.
Notes
- This recipe makes 8 servings and is ideal for meal prep.
- Feel free to adjust the spices according to your taste.
- Pairs well with avocado or fresh cilantro as a garnish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 300mg