If you want an easy, healthy, and flavorful lunch or dinner, this Smoked Chicken Breast Burrito Bowl is a perfect choice. Simple seasonings, a hint of wood-smoke from the Traeger pellet grill, and all the classic burrito toppings combine into a versatile meal you can enjoy for one great dinner or batch-prep for the week.
Traeger Smoked Chicken Breast Burrito Bowl
This bowl keeps the satisfying flavors of a burrito without the tortilla—fewer carbs, more protein, and room for all your favorite toppings. It’s ideal for meal prep because the smoked chicken holds up well in the fridge and the bowls come together quickly when you’re ready to eat. While this version uses boneless, skinless chicken breasts, feel free to use chicken tenders or thighs depending on your preference.
The low-and-slow smoke adds a subtle, savory complexity to the chicken. If you don’t have a smoker or prefer less smoke, you can cook the chicken on any grill or in the oven; just make sure the internal temperature reaches 165°F (74°C) before serving.
Recipe Shopping List
Here’s everything you’ll want to have on hand. For precise measurements and the full recipe, see the recipe card below.
- Boneless, skinless chicken breasts
- Olive oil
- Salt and black pepper
- Tajín or your preferred Mexican seasoning
- Garlic powder
- Onion powder
- White rice (cooked)
- Black beans
- Tomato
- Sour cream
- Salsa
- Cotija cheese or crumbled cheese of choice
- Fresh cilantro
How To Make This Recipe (Overview)
This quick overview shows the basic steps. For detailed ingredient amounts and full instructions, use the recipe card farther down.
- Preheat your smoker or grill to 200°F (93°C).
- Season the chicken with olive oil, salt, pepper, Tajín, garlic powder, and onion powder.
- Smoke or grill the chicken until the internal temperature reaches 165°F (74°C).
- Rest and cube the chicken before cutting it into bite-sized pieces.
- Build bowls with rice, black beans, tomato, sour cream, salsa, Cotija, cilantro, and the cubed chicken.
Recipe FAQ
Yes. It’s ideal for meal prep. Make a large batch of chicken at the start of the week and store it in the refrigerator. Assemble bowls when ready to eat—reheat the chicken and warm the rice and beans for best results.
Absolutely. Swap Tajín for your favorite Mexican spice blend or add grilled peppers, corn, avocado, or pickled onions. Use brown rice or cauliflower rice for a lower-carb option.
Store cooked chicken and assembled bowls in airtight containers in the refrigerator for up to 4 days. Reheat chicken in the microwave, in a skillet, or on the grill until warmed through. If you plan to freeze, keep components separate for the best texture.
Serve this with…
- Cilantro lime rice
- Homemade guacamole
- A lime-based cocktail or sparkling beverage
- Bean dip or chips
- Smoked salsa verde
More Mexican-Inspired Recipes
- Blackstone Mexican fried rice
- Mexican-style street corn
- Mexican shrimp cocktail
- Blackstone Mexican pizzas
- Bean tostadas
- Pressure cooker Mexican rice
- Smoked shredded beef tacos
- Marinated fish tacos
Smoked Chicken Breast Burrito Bowls
Moist smoked chicken, seasoned simply, served over rice with beans and classic burrito toppings. Great for weeknight dinners or meal prep.
Prep Time: 10 minutes
Cook Time: 45 minutes (approx.)
Total Time: 55 minutes
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Tajín (or other Mexican seasoning)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups cooked white rice
- 1 cup black beans, warmed
- 1 large tomato, diced
- 3 tablespoons sour cream
- 4 tablespoons salsa
- 2 tablespoons Cotija cheese, crumbled
- 1 tablespoon chopped cilantro
Instructions
- Preheat your smoker or grill to 200°F (93°C).
- Brush the chicken with olive oil and season evenly with salt, pepper, Tajín, garlic powder, and onion powder.
- Place the chicken on the smoker or grill and cook until the internal temperature reaches 165°F (74°C), about 40–50 minutes depending on thickness.
- Remove the chicken and let it rest briefly, then cut into cubes or slice as desired.
- Divide rice and black beans among four bowls. Top with cubed chicken, diced tomato, sour cream, salsa, Cotija cheese, and cilantro.
- Serve hot and enjoy.
Nutrition (per serving, estimated)
- Calories: 339
- Total Fat: 9 g
- Saturated Fat: 3 g
- Cholesterol: 61 mg
- Sodium: 542 mg
- Carbohydrates: 37 g
- Fiber: 5 g
- Sugar: 2 g
- Protein: 26 g
Nutrition information is an estimate.