Southwest BBQ Chicken Bowls


  • 1 package chicken breast tenderloins
  • 2 bell peppers
  • 2 zucchini's
  • 1 cup quinoa, prepared according to package
  • 1 can black beans
  • cojita cheese
  • some sort of southwestern/spicy seasoning mix on hand (I used Korean BBQ from Nordstrom's)
  • bolthouse farms honey barbecue ranch yogurt dressing


  • Marinate the chicken for at least a couple hours (the longer the better) in the bolthouse farms honey barbecue ranch yogurt dressing + southwestern seasoning.
  • Cook the chicken however you like (I did mine on the stovetop) and dice after done.
  • Roast the peppers in the oven at 450 for 20-30 minutes or until soft (literally just place them in whole on the rack, put a pan below because they may drip). Chop them into strips.
  • Cut the zucchini into pieces, coat with olive oil and the dry seasoning you used for the chicken. Roast for 10-15 minutes.
  • Drain and rinse the black beans. Heat them in a microwave safe bowl.
  • Assemble everything into a bowl and top with the Bolthouse farm dressing!

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