INGREDIENTS
4
boneless skinless chicken breast
Salt and pepper (to taste)
2 tbsp
olive oil
1 tbsp
balsamic vinegar
2
garlic cloves (minced)
1/2 tsp
salt
14 oz
quartered artichoke hearts (drained)
1 pint
cherry tomatoes (halved)
1
large zucchini (sliced and quartered)
1/4 cup
reduced fat feta cheese (crumbled)