Preheat oven to 425°F (220°C) and line a large sheet pan

Toss potatoes, peppers, and onion with half the olive oil, garlic powder, salt, and pepper

Spread veggies in a single layer on the sheet pan

Roast until tender and golden, about 30–35 minutes

While veggies roast, heat the remaining olive oil in a skillet over medium heat

Cook ground chicken, seasoning with Tex-Mex spices, until fully browned and fragrant

Remove chicken and set aside once done

In the same skillet, scramble eggs with salt and pepper until just set

Divide roasted veggies, seasoned chicken, and scrambled eggs evenly into 6–8 meal prep containers

Add optional toppings such as cheese, salsa, and cilantro

Cover and refrigerate or freeze portions for later