Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Chicken Breast Burrito Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Dinner, Meal Prep
  • Method: Smoked
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Description

This Smoked Chicken Breast Burrito Bowl is packed with juicy, smoky chicken, fresh toppings, and flavorful rice. It’s an easy, meal-prep-friendly dish that’s perfect for lunch or dinner. Whether you use a Traeger, pellet grill, or traditional smoker, this recipe delivers bold flavors with minimal effort!

Ingredients

For the Smoked Chicken:

  • 2 large boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon cayenne (optional, for heat)

  • Juice of 1 lime

For the Burrito Bowl:

 

  • 2 cups cooked cilantro lime rice (see notes)

  • 1 cup black beans, drained and rinsed

  • 1 cup corn (grilled or canned)

  • 1 cup cherry tomatoes, halved

  • 1/2 cup red onion, diced

  • 1 avocado, sliced

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup shredded cheese (cheddar or cotija)

  • 1/4 cup sour cream or Greek yogurt

  • Salsa or pico de gallo (for topping)

  • Lime wedges (for serving)

Instructions

Smoke the Chicken:

  1. Preheat smoker to 225°F using hickory, mesquite, or applewood pellets.

  2. Prepare the chicken – Rub the chicken breasts with olive oil, then season evenly with salt, pepper, paprika, chili powder, garlic powder, cumin, onion powder, and cayenne. Squeeze fresh lime juice over the top.

  3. Smoke the chicken – Place the chicken directly on the smoker grates. Smoke for 60-75 minutes, or until the internal temperature reaches 165°F.

  4. Rest & slice – Remove from the smoker, let it rest for 5-10 minutes, then slice into strips.

2. Assemble the Burrito Bowl:

 

  1. Divide the cilantro lime rice into bowls.

  2. Add smoked chicken, black beans, corn, tomatoes, and red onion.

  3. Top with avocado slices, shredded cheese, and fresh cilantro.

  4. Drizzle with sour cream and salsa, then serve with lime wedges

Notes

  • Cilantro Lime Rice Recipe: Mix 2 cups cooked rice with 1 tablespoon lime juice, ½ teaspoon salt, and ¼ cup chopped cilantro.

  • For extra smoky flavor, let the chicken rest in the fridge for 2 hours before smoking.

  • Meal prep: Store all ingredients separately in airtight containers for easy lunches.

 

  • Variations: Swap chicken for smoked steak, shrimp, or tofu.

Find it online: https://quickbiteskitchen.com/smoked-chicken-breast-burrito-bowl/