Description
A flavorful and nutritious breakfast bowl combining ground chicken, colorful veggies, and scrambled eggs, perfect for busy mornings.
Ingredients
- 1 pound ground chicken
- 2 eggs
- 2 medium potatoes, diced
- 1 bell pepper, diced
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, sautéing until they turn soft and aromatic.
- Toss in the diced potatoes, cooking them until they start to soften.
- In a separate pan, add the ground chicken along with chili powder, cumin, salt, and pepper. Cook until the chicken is fully cooked through.
- In a bowl, scramble the eggs and then pour them into the chicken mixture, cooking until just set.
- Assemble the bowls starting with the chicken and egg mixture, followed by the roasted potatoes, onions, and bell peppers.
- Serve immediately or divide into meal prep containers for on-the-go breakfasts.
Notes
Garnish creatively with fresh cilantro, salsa, shredded cheese, sour cream, or avocado slices. Store leftovers in airtight containers for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican