1. Start by spriralizing the zucchini using the thickest noodle blade your spiralizer has.

2. Season the chicken with 1/2 teaspoon Himalayan sea salt, pepper and oregano.

3. In a large non-stick pan set over med-high heat, heat 1 teaspoon of the coconut oil.

4. Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.

5. Reduce heat to medium, add garlic and cook 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon Himalayan sea salt and black pepper.

6. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.

7. Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon Himalayan sea salt and cook 2 minutes.

8. Add the chicken back to the skillet and serve right awa

This recipe makes one serving. This equates to the serving having – 3 ounces of Protein, 2 servings of Vegetables, and 1 serving of Essential Fatty Acid on the Access Health Plan