Zucchini Artichoke Summer Salad

Pan-fried zucchini and chicken breasts are tossed with olives, artichoke hearts, and Parmesan cheese for a Mediterranean-inspired salad.

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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

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.

Zucchini Artichoke Summer Salad

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