Mediterranean Chicken & Zucchini Puttanesca

Pat dry 1.5 pounds of boneless, skinless chicken breasts and slice them into 1-inch pieces. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, until browned on all sides and mostly cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, prepare the vegetables. Mince 4 cloves of garlic, finely dice 1 medium red onion, and spiralize or julienne 4 medium zucchinis into 'noodles'. Pit and halve 1/2 cup of Kalamata olives, and rinse 2 tablespoons of capers.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced red onion and cook for 3-4 minutes until softened. Add the minced garlic and 1/2 teaspoon red pepper flakes (if using), and cook for another minute until fragrant.

Pour in 1 can (28 oz) of crushed tomatoes. Stir in the halved Kalamata olives and rinsed capers. Season with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.

Return the cooked chicken pieces to the sauce. Stir in 1/4 cup chopped fresh basil and 1/4 cup chopped fresh parsley. Cook for another 5 minutes, allowing the chicken to finish cooking through and absorb the flavors of the sauce.

Just before serving, add the zucchini noodles directly into the hot sauce. Toss gently for 1-2 minutes until the noodles are slightly softened but still retain a slight bite (al dente). Do not overcook.

Serve immediately, dividing evenly among 4 plates. Garnish with a fresh sprig of basil or a sprinkle of fresh parsley, if desired.