Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add zucchini noodles and cook for 3–4 minutes until just tender. Remove and drain in a colander.

In the same skillet, heat another 1 tablespoon olive oil. Add diced chicken and cook for about 8 minutes until no longer pink.

Add cherry tomatoes and parsley, reduce heat to low, and simmer for 5 minutes.

In a small bowl, mix lemon juice, remaining olive oil, garlic, salt, and black pepper.

Return zucchini noodles to the skillet and pour in the lemon garlic mixture.

Toss everything together until well combined.

Finish with freshly grated Parmesan cheese and serve immediately.