Zucchini Artichoke Summer Salad

Ingredients

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

Equipment

• bowl
• frying pan
• paper towels
• kitchen thermometer

Directions

1. Season both sides of chicken breasts with salt and black pepper.
2. 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).
3. Cut chicken into 1/2-inch cubes and transfer to a large bowl.
4. 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.
5. Transfer zucchini to a paper towel-lined plate to drain.
6. Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.