Preheat oven to 450°F. Toss quartered potatoes with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Bake for 15 minutes.

While potatoes bake, toss diced peppers and onions in a bowl with remaining 1 tablespoon olive oil, garlic powder, salt, and pepper.

After 15 minutes, add seasoned peppers and onions to the sheet pan with potatoes. Toss everything together and bake for an additional 25 to 30 minutes until potatoes are fork tender and vegetables are browning.

Heat a large skillet over medium-high heat. Add ground chicken and brown for 3 to 4 minutes on one side before breaking apart. Continue cooking until fully cooked through.

While chicken cooks, add pineapple with juice, chipotle peppers, garlic cloves, salt, cumin, oregano, cinnamon, and cloves to a food processor. Blend for 2 to 3 minutes until completely smooth.

Once chicken is fully cooked, add the pineapple-chipotle sauce and bring to a simmer. Reduce heat to low and continue simmering while preparing eggs.

Coat a nonstick skillet with cooking spray and heat over medium-low. Add beaten eggs and scramble gently until just set but still glossy.

To assemble 8 bowls: Add 6 oz cooked chicken, 4 oz scrambled eggs, and 4 oz roasted vegetables per container. Allow to cool to room temperature before sealing and refrigerating.