1/4 cup Sundried Tomatoes, Roughly chopped, packed in oil
1/2 teaspoon Salt
1/2 tablespoon Fresh Lemon Juice, Plus additional for the zucchini noodles
1 teaspoon Italian Seasoning, Plus more for sprinkling on the chicken
1 teaspoon Garlic, Minced
1 teaspoon Oil, From the jar of sundried tomatoes
1 pound Boneless Skinless Chicken Breast, 4 small breasts
1 1/2 cups Cherry Tomatoes
1/4 cup Shredded Parmesan Romano Cheese Blend, Or just plain parmesan
4 medium Zucchini Squashes
1/4 cup Fresh Basil, Sliced
In a small food processor (mine is 3 cups) blend the Greek yogurt, sun-dried tomatoes, salt, a few pinches of pepper, 1/2 Tbsp lemon juice, 1 tsp Italian seasoning, garlic and oil until smooth, and the tomatoes are mostly broken down. Depending on the strength of your food processor, this could take a good 3-4 minutes, stopping to scrape the sides down every so often.
Scrape the mixture into a large bowl and add in the chicken breast. Turn the chicken, spooning the yogurt over each breast, until evenly coated. Cover and refrigerate for at least 3 hours.
Once marinated, preheat your oven to 350 degrees and spray a baking dish with cooking spray.
Place the chicken into the prepared baking dish. Also, place the cherry tomatoes onto a small baking sheet and spray with cooking spray. Bake until the chicken is no longer pink inside, and the tomatoes are soft and roasted, about 20-25 minutes. Sprinkle the cheese on top of the chicken and bake for an additional 4-5 minutes, or until the cheese melts.
While the chicken bakes, use the 5mm blade on your spiralizer to turn the zucchini into noodles. Place the zucchini noodles into a large strainer, set over a large bowl, and toss with a little bit of salt. Let sit, stirring occasionally, as the chicken cooks.
Squeeze out as much excess moisture from the zucchini noodles as you can and toss them a squeeze of fresh lemon juice, and a pinch of pepper. Add in the roasted tomatoes and lightly toss.
Divide the mixture between 4 plates and place a piece of chicken on top. Divide the fresh basil between the bowls and DEVOUR.