Step 1:
Wash produce before use.
Prep and cook the green beans: Trim the stem ends from the green beans if needed.
Bring a medium saucepot of water, salted if desired, to a boil. Add the beans and cook until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Cut the beans into one-half-inch lengths.
Step 2:
Prep and cook 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, turning once, 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 cooks, prepare the remaining ingredients.
Step 3:
Prep the remaining ingredients; finish the salsa: Remove the stem, ribs and seeds from the bell pepper; cut the pepper into half-inch pieces.
Coarsely chop the artichokes.
Rinse the chickpeas.
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 with salt, if desired, and pepper.
Serve
Step 4:
Transfer the chicken and artichoke and green bean salsa to individual plates and serve.
