Step 1

In a small bowl combine diced tomatoes, 1 teaspoon minced garlic, 1 teaspoon olive oil, sliced basil, salt, and pepper to taste. Set aside.

Step 2

Cut each zucchini into noodles using a spiralizer or into ⅛-inch thick long strips.

Step 3

Heat 1 tablespoon of olive oil in a large saute pan over medium heat.

Step 4

Once the oil is hot, add 1 teaspoon garlic and saute for 30 seconds.

Step 5

Add the zucchini noodles and saute for 5 minutes, until just tender.

Step 6

Add in 1 tablespoon parmesan cheese, 1 teaspoon parsley and toss to combine.

Step 7

Taste the noodles and season with salt and pepper as needed.

Step 8

Turn off the heat and set aside, keeping warm until ready to serve.

Step 9

Slice each chicken breast in half to create two thinner pieces. Season each side lightly with salt and pepper.

Step 10

Heat 1 tablespoon of olive oil over medium-high heat.

Step 11

Once hot, add the chicken to the pan and cook for 3 minutes. Reduce heat to medium and cook the other side for 3 minutes or until no longer pink in the center.

Step 12

Reduce heat to low, top each piece with a slice of mozzarella and cover for 1 minute to allow the cheese to melt.

Step 13

To serve, divide the noodles evenly among 4 bowls. Add chicken and top with bruschetta.