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.