Ingredients:

• 3 ounces boneless skinless chicken breasts, cut into 1/2 inch cubes
• 1/4 tsp oregano
• 1 tsp grape seed oil or avocado oil
• 1 garlic clove
• 1/4 cup grape tomatoes, cut in half
• Pinch of crushed red pepper flakes
• Himalayan sea salt and black pepper to taste
• 1 Tbsp fresh basil, chopped
• 1 3/4 cups zucchini, spiralized (or purchase already spiraled)

INSTRUCTIONS:

1. Start by spriralizing the zucchini using the thickest noodle blade your spiralizer has.
2. Season the chicken with 1/2 teaspoon Himalayan sea salt, pepper and oregano.
3. In a large non-stick pan set over med-high heat, heat 1 teaspoon of oil.
4. Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
5. Reduce heat to medium, add garlic and cook 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon Himalayan sea salt and black pepper.
6. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
7. Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon Himalayan sea salt and cook 2 minutes.
8. Add the chicken back to the skillet and serve right away.