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Preheat your oven to 400°F.
Wash and cut your potatoes into a medium dice.
Spread on a sheet pan and drizzle with 1 Tbsp of olive oil. Season with salt and pepper.
Bake for 10 minutes then remove and flip. Cook an additional 5-7 minutes or until crispy.
Butterfly the chicken breast so it will cook quicker and more evenly. Season with salt and pepper.
Add 1 Tbsp of olive oil in a grill pan or skillet over medium heat. Cook the chicken until it has reached an internal temperature of at least 165°F.
Cut into a small dice of about ¼" cubes. Mix in buffalo sauce.
Wash and cut the pepper into a large dice. Add 1 Tbsp of olive oil to a skillet over medium heat.
Cook the peppers for 3-4 minutes and then add in the mushrooms. Cook until soft.
Scramble and cook 10 eggs.
This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.