Zucchini with Artichoke Salad

Ingredients

• boneless chicken breast halves two skinless
• black pepper salted & ground
• olive oil 6 tbs
• 4 zucchini, cut cercles
• 1 can garbanzo beans, (drained & rinsed)
• 1 can black olives (drained & sliced)
• 1 can artichoke hearts (drained & chopped)
• Grated Parmesan cheese 1/2 cup

Directions

1. Season both sides of chicken breasts with salt & black pepper.
2. Heat 2 tbs olive oil in a skillet over medium heat
3. cook chicken breasts in the hot oil until they are no longer pink in the center & juices run clear, 5 to 10 min per side ( 165 °F) (74 °C)
4. Cut chicken into 1/2-inch cubes and put to a big bowl.
5. Heat remaining 4 tbs olive oil in the same skillet over medium heat.
6. cook and stir zucchini in the hot oil until slightly
7. tender about 5 min. Season with salt and black pepper.
8. Put zucchini to a paper plate to drain.
9. Mix zucchini with garbanzo beans and olives and artichoke hearts, and Parmesan cheese with chicken
10. before serving your dish, put it in the refrigerator about 1 hour

source: myfreerecipe.com