TIP
If you’re growing your own zuchinni this summer, don’t forget: those beautiful orange blossoms are edible. Stuff a few with cheese and fry them, toss them whole into a pasta sauce, or slice ’em up thin and use as a garnish.
YIELD: 6 servings | PREP: 15 minutes | READY IN: 1 hour, 30 minutes
Why we love it
We know summertime can be overwhelming with all the fun things going on. Whether you're packing up to head out for a night watching fireworks or a day on the lake or trail, don't forget something filling in your rush.
This quick and easy new take on a chicken salad features some of summer's best flavors and won't take too much of your time to prepare. And while artichokes may not be what immediately comes to mind when thinking of super-healthy veggies, they are packed full of nutrients and are actually great for settling an upset stomach due to their high levels of the compound cynarin so you can rush in healthy harmony.
What you need
2 skinless, boneless chicken breasts halves
Salt and pepper to taste
6 tablespoons olive oil, divided
4 zucchinis, cut into 1 1/2-inch pieces
1(15-ounce) can garbanzo beans
6 ounces black olives
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
What you do
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, 5-10 minutes per side. (An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees Fahrenheit.)
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 before transferring zucchini to a paper towel-lined plate to drain.
5. Mix zucchini, garbanzo beans, olives, artichoke hearts and Parmesan with chicken and toss to combine. Chill in refrigerator before serving for at least 1 hour.