Season your chicken breasts with salt and pepper
In a pan, warm a couple tablespoons of olive oil with 2 to 3 cloves of minced fresh garlic
Add your chicken breasts to the pan to sear over medium heat. Cook for 5 minutes per side
Remove chicken and set aside to rest
Add 7 or 8 chopped vine tomatoes to the pan and cook down for about 5 minutes
Add 1 cup of chicken broth to the pan. Scrape any caramelized bits from bottom of the pan and simmer until reduced by half
While sauce is reducing, spiralize some zucchini (or slice as desired) and add to a separate pan. Saute until tender
Add 1 cup of chopped, loosely packed basil leaves (or about 10 leaves) to the pan. Stir until wilted and remove from heat
Add 1/4 cup of milk of choice (dairy or coconut work well, so does cream or half and half), and 1/2 cup of greek yogurt. Stir to combine.
Slice chicken and return to pan
Lay zucchini into meal prep containers, top with chicken and sauce. Garnish with extra tomatoes and basil if desired.