Recipes

Zucchini Artichoke Summer Salad

Name: Zucchini Artichoke Summer Salad
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
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; 0.5 cup grated Parmesan cheese

4.0

(28)

22 Reviews

4 Photos

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.

Recipe by homecookingtheworldovercom

Published on April 2, 2019

4

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

The zucchini could also be basted with olive oil and then barbecued or broiled in oven. Also the cooking time for the zucchini is entirely up to the cook. Do you like your zucchini extremely crisp or cooked all the way through? Feel free to change the quantities of ingredients to suite your taste!

Nutrition Facts (per serving)

312	Calories
20g	Fat
20g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 312
% Daily Value *
Total Fat 20g	26%
Saturated Fat 4g	19%
Cholesterol 27mg	9%
Sodium 759mg	33%
Total Carbohydrate 20g	7%
Dietary Fiber 5g	19%
Total Sugars 1g
Protein 15g
Vitamin C 21mg	103%
Calcium 130mg	10%
Iron 2mg	12%
Potassium 362mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.