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 calories
carbohydrate: 19.5 g
cholesterol: 27.4 mg
fat: 20 g
fiber: 5.3 g
protein: 15.4 g
saturatedFat: 3.8 g
servingSize: -
sodium: 758.9 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

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). Cut chicken into 1/2-inch cubes and transfer to a large bowl.

  3. 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.

  4. Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken, toss to combine. Chill in refrigerator before serving, about 1 hour.

Recipe Yield

6 servings

Recipe Note

I made up this salad because our garden is simply overflowing with zucchini! We ate it as a main dish for dinner tonight with Italian seasoning-covered rolls on the side, but it could easily be eaten as a side dish.

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