INGREDIENTS

• 4 boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 4 medium zucchinis
• 1 tablespoon olive oil 
• 2 ripe avocados, diced
• 1 small red onion, thinly sliced
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 1 lime, juiced
• Fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix together olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper. Place the chicken breasts in the marinade and ensure they are well coated. Let them marinate for at least 30 minutes, or up to a few hours in the fridge.
2. Use a spiralizer to turn the zucchinis into noodles. Heat a tablespoon of olive oil in a large pan over medium heat. Sauté the zucchini noodles briefly for about 2-3 minutes, just until tender. Season with salt and pepper to taste.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks. 
5. In a large bowl, combine the diced avocados, sliced red onion, cucumber, cherry tomatoes, and chopped cilantro.
6. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss gently to mix, then serve.