Healthy Version of Chicken Alfredo and Noodles

I found an alternative for Alfredo sauce and will never go back! This delicious meal is low calories, low carb, great protein, and guilt-free!

3 boneless chicken breast (if they are thick, cut them in half length-wise to double your leftovers!)
1 c of plain Greek yogurt
1/4 c of Parmesan
1 fresh minced garlic
2 zucchini- spiralized with skins on (makes 2 servings)
1T EVOO

Preheat oven to 375 degrees. Wash and prepare your chicken breasts. Place them on a baking sheet.
In a small bowl mix the yogurt, garlic and Parmesan cheese. Spread mixture on the tops of each chicken breast. Bake for 45 min.

During the last 15 min of baking the chicken, wash and prepare zucchini. I bought a Spiralizer recently from Amazon for $36 and it was the best investment ever! Spiralize your zucchini, then place in a microwave safe casserole dish, with lid on, and cook on HIGH for 2 min. Remove and stir. Continue to cook in 2 min intervals, stirring in between until desired consistency. For 2 zucchini, I prefer 6 min, but stirring every 2 minutes. As soon as you have your desired consistency, drain the zucchini noodles then blot excess water from them. Remove chicken breasts from oven. Place chicken and noodles on your plate and add a spritz of EVOO to your noodles and a sprinkle of Parmesan or Garlic, or whatever you would prefer!