Sun-Dried Tomato Chicken with Zucchini Noodles

In a small food processor (mine is 3 cups), blend Greek yogurt, sun-dried tomatoes, salt, a few pinches of pepper, 1/2 tablespoon lemon juice, 1 teaspoon Italian seasoning, garlic and oil, until smooth and tomatoes are mostly broken down. Depending on the strength of your food processor, this could take 3–4 minutes, stopping to scrape the sides down every so often.

Scrape mixture into a large bowl and add chicken. Turn the chicken, spooning the yogurt over each breast, until evenly coated. Cover and refrigerate for at least 3 hours.

Once marinated, preheat oven to 350ºF and spray a baking dish with cooking spray.

Place chicken into the prepared baking dish. Also, place cherry tomatoes onto a small baking sheet and spray with cooking spray. Bake until chicken is no longer pink inside, and tomatoes are soft and roasted, about 20–25 minutes. Sprinkle cheese on top of the chicken and bake for an additional 4–5 minutes, or until cheese melts.

While chicken bakes, use the 5mm blade on your spiralizer to turn the zucchini into noodles. Place 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 with a squeeze of fresh lemon juice, and a pinch of pepper. Add the roasted tomatoes and lightly toss.

Divide mixture between plates and place a piece of chicken on top. Top with fresh basil and devour.