Preheat your oven to 425°F (220°C). While the oven warms, wash and halve the baby potatoes. Toss them in a mixing bowl with olive oil, salt, and pepper until well coated. Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and crispy, flipping halfway.

In the last 10 minutes of roasting, add diced bell peppers, onion, and chopped poblano pepper to the baking sheet with the potatoes. Stir gently and roast until the vegetables are tender, around 10 minutes.

In a skillet over medium heat, add a drizzle of olive oil, then the ground chicken and taco seasoning. Cook for about 7-10 minutes until browned and cooked through.

In a mixing bowl, whisk together the eggs and optional milk. In a separate non-stick skillet, heat olive oil, pour in the egg mixture, and cook gently for 3-5 minutes until set and fluffy.

Assemble your bowls by dividing the roasted potatoes, vegetables, ground chicken, and scrambled eggs into containers.

Top with fresh salsa, cilantro, or cheese if desired. Serve immediately or store for meal prep.