Prepare the chicken. Place chicken breasts between a large piece of plastic wrap and use a meat tenderizer to pound each chicken breast to equal thickness. Alternatively, use a knife to slice each chicken breast in half horizontally (if you pick this method, keep in mind that you will end up with 8 thinly sliced chicken breast halves).
Marinate the Chicken. Add the chicken, olive oil, garlic (optional), dried Italian seasoning, salt, and pepper to a large mixing bowl. Mix well to completely coat the chicken with oil and seasoning. Alternatively, place chicken breasts on a clean baking sheet and drizzle each side with olive oil and sprinkle with salt, pepper, and Italian seasoning (as shown in video). Allow chicken to marinate for 10 minutes, time allowing.
Make the Strawberry Bruschetta Topping. Add the strawberries, garlic, red onion, basil, salt, pepper, and mozzarella cheese to a medium mixing bowl. Gently toss to combine. Set aside.
Prepare the zucchini noodles using your favorite method (I love my spiralizer). Set aside.
Cook the chicken. Set a large skillet over medium-high heat. Once the skillet is nice and hot, drizzle with 1-2 tsp olive oil and add the chicken (working in batches, if needed). Cook the chicken for approximately 4-6 minutes on each side, or until fully cooked. Remove the chicken from the skillet and set aside to a clean plate.
Cook the zucchini noodles. In the same skillet over medium heat, add the zucchini. Sauté for 2-3 minutes, or until they just start to soften (avoid overcooking as zucchini noodles like to turn soggy).
Assemble. Serve chicken with a big scoop of the prepared strawberry bruschetta topping, balsamic glaze, and fresh lemon juice, if desired.