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1
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.
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2
Depending on the strength of your food processor, this could take 34 minutes, stopping to scrape the sides down every so often.
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3
Scrape mixture into a large bowl and add chicken.
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4
Turn the chicken, spooning the yogurt over each breast, until evenly coated.
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5
Cover and refrigerate for at least 3 hours.
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6
Once marinated, preheat oven to 350 degrees F and spray a baking dish with cooking spray.
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7
Place chicken into the prepared baking dish.
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8
Also, place cherry tomatoes onto a small baking sheet and spray with cooking spray.
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9
Bake until chicken is no longer pink inside, and tomatoes are soft and roasted, about 2025 minutes.
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10
Sprinkle cheese on top of the chicken and bake for an additional 45 minutes, or until cheese melts.
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11
While chicken bakes, use the 5mm blade on your spiralizer to turn the zucchini into noodles.
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12
Place zucchini noodles into a large strainer, set over a large bowl, and toss with a little bit of salt.
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13
Let sit, stirring occasionally, as the chicken cooks.
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14
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.
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15
Add the roasted tomatoes and lightly toss.
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16
Divide mixture between plates and place a piece of chicken on top.
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17
Top with fresh basil and devour.
