Grilled BBQ Chicken & Peach Breakfast Skillet

Preheat the grill or grill pan to medium‑high heat.

Ingredients

• 4 oz (113 g) grilled chicken breast, sliced
• 1/2 cup (80 g) cooked quinoa
• 1/2 cup (80 g) grilled corn kernels
• 1 medium ripe peach, sliced
• 1/4 cup (40 g) black beans, rinsed
• 1/4 cup (30 g) diced red bell pepper
• 1 tsp olive oil
• 2 large eggs, lightly beaten
• 2 tbsp low‑fat Greek yogurt
• 1 small whole‑wheat tortilla (30 g)
• 1/4 tsp salt

Instructions

1. Preheat the grill or grill pan to medium‑high heat.
2. Toss the chicken strips with olive oil, a pinch of salt, and smoked paprika, then grill 6‑8 minutes until cooked through; set aside.
3. While the chicken cooks, whisk the eggs with a splash of water, season with salt and pepper, and scramble in a non‑stick skillet over medium heat until just set; keep warm.
4. In a large skillet, heat the olive oil, add the corn, bell pepper, and black beans, and sauté 3‑4 minutes until just tender.
5. Stir in the quinoa, peach slices, and the scrambled eggs, cooking another 2 minutes to combine.
6. Top the mixture with the Greek yogurt, drizzle a little extra olive oil if desired, and season with additional salt and pepper.
7. Place the mixture onto the warmed tortilla, fold into a wrap, and serve immediately.
8. Enjoy the smoky, sweet‑savory flavors of this summer grill‑inspired breakfast, a perfect blend of protein, healthy fats, and fresh fruit that captures the spirit of a backyard cookout.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 18g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 5g
• Sodium: 600mg