Zucchini Artichoke Summer Salad recipe
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Ingredients
- 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 ½ cup grated Parmesan cheese
Nutrition Info
- 312.1 caloriescarbohydrate: 19.5 gcholesterol: 27.4 mgfat: 20 gfiber: 5.3 gprotein: 15.4 gsaturatedFat: 3.8 gservingSize: -sodium: 758.9 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Artichoke Summer Salad
Directions
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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.