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.