Zucchini Artichoke Summer Salad

Ingredients

• Servings: 6
• 2 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 6 tablespoons olive oil, divided
• 4 zucchini, cut into 1 1/2-inch sticks
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (6 ounce) can black olives, drained and sliced
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• season both sides of chicken breasts with salt and black pepper.
• heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. an instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees f (74 degrees c). cut chicken into 1/2-inch cubes and transfer to a large bowl.
• heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. season with salt and black pepper. transfer zucchini to a paper towel-lined plate to drain.
• mix zucchini, garbanzo beans, olives, artichoke hearts, and parmesan cheese with chicken; toss to combine. chill in refrigerator before serving, about 1 hour.