Add 1 tbsp olive oil to a hot skillet and add chicken breast. Start a pot of boiling water for rice noodles.
Coat chicken with your desired amount of garlic pepper seasoning.
Cook until chickent is thoroughly cooked, flipping halway through. About 5-7 minutes. At the same time, add rice noodles to boiling pot and boil until soft. About 6 minutes.
While the chicken and rice noodles are cooking, cut the zucchini into noodles with a julienne peeler or a spiralizer.
Cut the tomatoes and mozzerella into bite sized pieces.
When the chicken is done, place it on a plate to rest. The noodels should be done about the same time. Strain the noodles.
In the same skillet you cooked the chicken in, add 1 tbsp olive oil, the zucchini, and the tomatoes. Coat lightly with garlic salt.
Cook zuchini on medium heat no longer that 3-4 minutes stirring throughout. It's gets soggy if it's overcooked.
Stir 1/2 tbsp butter on rice noodles and split between two plates.
Add the zucchini and tomatoes to each plate.
Slice chicken into bite sized pieces and place on top of zuchini.
Top with mozzerella and sprinkle on desired amount of oregano and basil.
Drizzle with balsamic glaze if desired.
