Marinate the chicken: Place the chicken breasts in a large ziplock bag or a shallow dish, such as a pie dish. Pour half the marinade over the chicken and make sure it's coated evenly. Seal or cover and refrigerate for a minimum of 1 hour or up to 24 hours.

Make the bruschetta topping: Combine the chopped tomatoes, basil leaves, minced garlic and 2-3 Tablespoons of the marinade. Add salt and pepper to taste. If making ahead: cover tightly and refrigerate for up to 24 hours.

In a large skillet, heat 2 Tablespoons of olive oil over medium heat. Add the chicken and cook for 12-15 minutes, turning once (the time will be dependent on the thickness of the chicken.) You are looking for the chicken to be nice and browned on the outside and fully cooked on the interior (165F degrees.) Remove chicken and set aside.

Add the remaining Tablespoon of olive oil to the skillet and add the zucchini noodles and half of the tomatoes. Cook for 5 minutes, stirring occasionally. You want the zucchini noodles to cook down slightly and absorb the left over flavor from the chicken. Remove from heat and place chicken over top the zucchini noodles. Evenly top the chicken with the remaining tomato mixture. Serve immediately.

Leftovers stay fresh in the refrigerator for 3 days. Reheat in the microwave or eat cold (my favorite!)