Tex-Mex Chicken Breakfast Bowls
A delightful breakfast combining ground chicken, scrambled eggs, and roasted vegetables with Texas-Mex flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Roasting and Skillet Cooking
- Cuisine: Tex-Mex
- Diet: High Protein
Ingredients
Scale
- 1 lb ground chicken
- 8 large eggs
- 2 cups diced potatoes
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for roasting
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine diced potatoes, bell peppers, and onions. Drizzle with olive oil, season with salt, pepper, chili powder, and paprika. Toss to coat, then spread on a baking sheet. Roast for 25-30 minutes until golden and tender.
- While the vegetables roast, cook the ground chicken in a skillet over medium heat until fully cooked, breaking it apart as it cooks. Season with salt and pepper.
- In another pan, scramble the eggs until fully cooked.
- To assemble the bowls, divide the roasted vegetables and chicken crumbles among 8 bowls, top with scrambled eggs, and garnish with fresh cilantro if desired.
Notes
Tex-Mex Chicken Breakfast Bowls can be easily customized with different proteins or vegetables. Great for meal prep!
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 320mg
Keywords: breakfast, Tex-Mex, chicken, eggs, meal prep, roasted vegetables
Find it online: https://alexandrarecipes.com/tex-mex-chicken-breakfast-bowls/