For the Smoked Chicken Breast

• 4 boneless, skin-on chicken breasts (about 6 oz each)
• 2 tbsp olive oil (or avocado oil)

For the Dry Rub

• 2 tsp smoked paprika (key for depth)
• 1 tsp garlic powder
• 1 tsp brown sugar (or coconut sugar for paleo-friendly)
• 1 tsp coarse sea salt
• ½ tsp freshly cracked black pepper
• ¼ tsp cayenne pepper (optional, for heat)

Smoking Essentials

• 1 cup wood chips (hickory, applewood, or cherry —best wood chips for smoking chicken)
• ½ cup apple cider vinegar (for spritzing; substitute with chicken broth if avoiding tang)

Serving Ideas

• Mixed greens or [healthy grain bowl] base (quinoa, farro, or spinach)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup fresh cilantro or parsley

Substitutions & Tips

• Skin-on vs. skinless: Skin locks in moisture, but skinless breasts work—just reduce smoking time by 10 minutes.
• Dry rub swaps: No smoked paprika? Use regular paprika + ½ tsp liquid smoke. Prefer heat? Add chipotle powder.
• [Quinoa alternatives for grain bowls]: Try farro, brown rice, or cauliflower rice for low-carb.
• No wood chips? Use a smoker tube with pellets, or skip smoking and bake with smoked salt (though flavor will differ).
• Drizzle options: Finish with best balsamic vinegar for salad dressing or a hot honey glaze.