Chicken breasts with Mediterranean artichoke and green bean salsa

• Trim the stem ends from the green beans if needed.

Add the beans to the boiling water and cook until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Cut the beans into ½-inch lengths.

While the water is heating and the beans are cooking, prepare the chicken.

• Pat the chicken dry with a paper towel; season with salt, if desired, and pepper and the garlic-herb blend.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. 

While the chicken is cooking, prepare the remaining ingredients. 

• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
• Coarsely chop the artichokes.
• Rinse the chickpeas. Measure 1 cup [2 cups]; save the rest for another use.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

In a large bowl, combine the green beans, bell pepper, artichokes, chickpeas, and parsley. Add the Italian vinaigrette and toss to coat. Season to taste with salt and pepper.