INGREDIENTS
4
Chicken cutlets
1/3 cup
Artichoke hearts
2
Bell peppers, red or orange
2 tbsp
Currants or raisins, dried
1/3 cup
Parsley, fresh
1
Zucchini, medium
1
Salt and ground pepper, Coarse
2 2/3 tbsp
Olive oil, extra-virgin
2 tbsp
Red-wine vinegar