1
In a large skillet, heat 1 tablespoon oil over medium heat. Add the garlic and sauté only until golden brown, about 1 to 2 minutes.
2
In a bowl, toss the tomatoes with the olive oil and garlic, season to taste with salt and pepper, and then toss with the basil. Set aside.
3
In a small saucepan, heat balsamic vinegar over medium heat until it begins to simmer, about 4 to 5 minutes. Reduce the heat to medium low and simmer until it is reduced by half, about 10 minutes. Set aside.
4
In the same skillet used to brown the garlic, heat the other 1 tablespoon of olive oil on medium heat. Add the chicken and cook about 7 to 8 minutes per side, until it reaches an internal temperature of 165°F in the thickest part. Always use a meat thermometer to determine the temperature.
5
To plate, add 1 cup spiralized zucchini to each plate, top with 1 chicken breast and ½ cup of tomato mixture, and drizzle 1 tablespoon of balsamic reduction.
