Preheat your oven to 450°F (232°C). Optionally line a sheet pan with parchment paper for easy cleanup.

While the oven heats up, wash and quarter the baby gold potatoes. Toss them with 1 tablespoon of olive oil, kosher salt, and black pepper, then spread them evenly on the sheet pan. Bake for 15 minutes or until lightly golden.

Prepare the veggie mix by dicing the bell peppers and onion, then combine them with 1 tablespoon of olive oil and seasonings. Add the mixture to the potatoes after they're baked for 15 minutes.

Continue to bake the potatoes and veggies for an additional 25-30 minutes until tender and caramelized.

In a non-stick skillet, heat over medium-high heat. Add ground chicken and cook for about 3-4 minutes until it's browned and fully cooked.

In a food processor, combine pineapple, chipotle peppers, and garlic. Blend until smooth, then add to the cooked chicken. Let it simmer for about 5 minutes.

In a separate skillet, heat cooking spray or oil over medium-low heat. Whisk the eggs and pour into the skillet. Cook gently, stirring frequently, until softly scrambled.

Assemble bowls by layering ground chicken, scrambled eggs, and roasted vegetable mixture. Garnish with cilantro, cheese, or hot sauce if desired.