In a medium bowl, add tomatoes, 3 tbsp olive oil, garlic, and basil shreds. Mix to combine. Add salt and pepper as needed. Set aside to allow to marinate.
In a large skillet, add 1 tbsp olive oil and bring pan to medium heat. Add chicken and cook until chicken is done and has a light brown sear on each side. Remove chicken from pan and cut into slices.
Add zucchini to skillet. Bring to medium heat and cook until just tender but still crisp. Drain any water released by the zucchini. Remove from stove. Toss the bruschetta topping and chicken with the zucchini noodles. Dish out onto plates. Garnish with parmesan cheese and additional basil shreds if desired.
You can also chop up other larger tomatoes instead of using cherry tomatoes.
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The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.