Prep the chicken. Pat the chicken breasts dry. Season both sides with salt, pepper, Italian seasoning, and a light drizzle of olive oil. If the breasts are very thick, pound them to an even thickness for quicker, more even cooking.

Heat the grill or pan. Preheat an outdoor grill to medium-high, or heat a grill pan or skillet over medium-high heat. Oil the grates or pan lightly to prevent sticking.

Grill the chicken. Cook the chicken for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let it rest on a cutting board for 5 minutes, then slice into strips.

Spiralize the zucchini. While the chicken cooks, use a spiralizer or julienne peeler to make zoodles. If your zucchini is very watery, sprinkle lightly with salt and let it sit in a colander for 5–10 minutes, then pat dry.

Make the simple dressing. In a large bowl, whisk 2 tbsp olive oil with the minced garlic, a pinch of salt, pepper, and optional red pepper flakes. Add a little lemon zest or a squeeze of lemon if you like brightness.

Toss the zoodles. Add the zoodles to the bowl and toss gently to coat. You want them lightly dressed, not soggy.

Add the Caprese elements. Fold in the halved tomatoes, mozzarella, and torn basil. Taste and adjust seasoning with more salt and pepper as needed.

Combine with chicken. Add the sliced grilled chicken on top or toss it through. Drizzle with balsamic glaze and a touch more olive oil if desired.

Serve right away. Finish with extra basil, a final crack of black pepper, and a light sprinkle of flaky salt for pop.