Grilled Chicken Scramble Recipe

Prepare and marinate chicken

Slice or dice chicken breast into 1/2-inch pieces (about 1 cup total). In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Add chicken, toss to coat, and let rest 10–15 minutes while you prep vegetables (or up to 2 hours in fridge).

Grill the chicken

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Lightly oil the grate or pan. Arrange marinated chicken pieces in a single layer and grill 3–4 minutes per side until cooked through and slightly charred (internal temp 165°F / 74°C). Remove and let rest 3 minutes, then roughly chop if pieces were left larger.

While chicken rests, heat a large nonstick skillet over medium heat and add 1 tbs butter. Add diced onion and red bell pepper and sauté 4–5 minutes until softened and beginning to brown. Add sliced scallions and sauté 30 seconds. Stir in chopped spinach and cook until wilted, about 1 minute. Season vegetables lightly with 1/4 tsp salt and 1/8 tsp black pepper. Transfer vegetables to a bowl and wipe skillet clean if needed.

In a medium bowl whisk 6 large eggs with 3 tbs milk or cream until blended and slightly frothy. Add remaining 1/4 tsp salt and 1/8 tsp black pepper to the eggs.

Return skillet to medium-low heat and melt any remaining butter (if needed, add up to 1 tbs). Pour in the beaten eggs. Allow eggs to set on the bottom for 15–20 seconds, then gently push edges toward the center with a spatula, letting uncooked egg flow underneath. Continue folding every 10–15 seconds until eggs are mostly set but still soft and slightly glossy (about 2–3 minutes).

Add the grilled chicken pieces and the sautéed vegetables into the eggs and gently fold to combine, heating through for 30–60 seconds. Sprinkle shredded cheddar over the scramble and fold once to melt the cheese. Taste and adjust seasoning with additional salt, pepper, or chili flakes if using.

Transfer the grilled chicken scramble to plates. Garnish with chopped cilantro or parsley and additional sliced scallions if desired. Serve immediately with toast, tortillas, or a side salad.