To Make the Roasted Veggies:

• Preheat oven to 450°F. Line a half sheet pan with parchment paper if desired.
• Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Bake for 15 minutes.
• While potatoes cook, toss peppers and onion with remaining olive oil, garlic powder, salt, and pepper.
• Add peppers and onion to the pan, toss everything together.
• Bake an additional 25–30 minutes, until potatoes are fork-tender and vegetables are lightly browned.

To Make the Chicken:

• Heat a large skillet over medium-high heat and add ground chicken.
• Brown one side for 3–4 minutes, then break apart and cook through.
• While chicken cooks, add pineapple, chipotle peppers, garlic, and spices to a food processor. Blend until smooth.
• Pour sauce into cooked chicken, bring to a simmer, then reduce heat to low.
• Simmer gently, stirring occasionally, while preparing eggs and vegetables.

To Make the Eggs:

• Coat a nonstick skillet with cooking spray, oil, or butter.
• Heat over medium-low.
• Add eggs and scramble gently until just set and fluffy.

To Assemble Breakfast Bowls:

• For 8 bowls, add:
• 6 oz cooked chicken
• 4 oz scrambled eggs
• 4 oz roasted vegetables
• Optional toppings include fresh cilantro, cotija cheese, hot sauce, salsa macha, nonfat Greek yogurt or sour cream, and warmed tortillas.