Zucchini Noodle Chicken Salad

Season 6 oz of chicken breast with 1/8 tsp salt and 1/8 tsp black pepper on both sides.

Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the seasoned chicken breast and cook for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

While the chicken is cooking, wash and trim 1 medium zucchini. Using a spiralizer, create zucchini noodles (or use a vegetable peeler to make ribbons if you don't have a spiralizer).

Slice 1/2 cup of cherry tomatoes in half, dice 1/4 red bell pepper, and chop 1/4 cucumber into small cubes.

Chiffonade 5 fresh basil leaves by stacking them, rolling them tightly, and slicing into thin ribbons.

In a small bowl, whisk together 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, 1/8 tsp salt, and 1/8 tsp red pepper flakes to make the dressing.

Place the zucchini noodles in a colander and pat gently with paper towels to remove excess moisture.

In a large bowl, combine the zucchini noodles, cherry tomatoes, bell pepper, cucumber, and basil.

Slice the rested chicken breast into thin strips and add to the bowl with the vegetables.

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

Serve immediately for the best texture and flavor.