Lemon-Herb Chicken with Zucchini Noodles, Spinach, and Parmesan

Season the chicken breasts with salt, black pepper, lemon zest, basil, parsley, thyme, and rosemary.

Heat 2 tablespoons of avocado oil in a large skillet over medium heat.

Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes per side, or until fully cooked (internal temperature of 165 degrees Fahrenheit). Remove from the skillet and set aside to rest.

In the same skillet, heat the remaining 2 tablespoons of avocado oil over medium heat.

Add the minced garlic and cook, stirring constantly, for 30 seconds.

Add the baby spinach and cook until wilted, about 3-4 minutes.

Stir in the spiralized zucchini noodles and lemon juice, warming the noodles for 1-2 minutes.

Slice the cooked chicken into bite-sized pieces and add them to the skillet, tossing to combine with the zucchini noodles and spinach.

Divide the mixture among four plates and sprinkle each serving with shredded parmesan cheese.