In a small bowl, combine diced tomatoes, 1 teaspoon minced garlic, 1 teaspoon olive oil, sliced basil, salt and pepper to taste; combine and set aside.
Cut each zucchini into noodles using a spiralizer or into ⅛-inch thick long strips.
Iin a large saute pan, over medium heat, heat 1 tablespoon of olive oil; once the oil is hot, add 1 teaspoon garlic; saute for 30 seconds.
Add the zucchini noodles; sauté for 5 minutes or until just tender.
Add in 1 tablespoon Parmesan cheese and 1 teaspoon parsley; toss to combine; taste the noodles and season with salt and pepper, as needed; turn off the heat and set aside, keeping warm until ready to serve.
Slice each chicken breast in half to create two thinner pieces; season each side lightly with salt and pepper.
Using another sauté pan, over medium-high heat, heat 1 tablespoon olive oil; once hot, add the chicken to the pan; cook for 3 minutes.
Reduce heat to medium and cook the other side for 3 minutes or until no longer pink in the center.
Reduce heat to low, top each piece with a slice of mozzarella and cover for 1 minute to allow the cheese to melt.
To serve, divide the noodles evenly among 4 bowls.
Add chicken and top with bruschetta.
