In a medium bowl, add in the lemon juice, parsley, garlic powder and season with salt and pepper. Set aside.

Meanwhile, place a large skillet over medium-high heat and add in the olive oil and let heat. While the oil heats, dip the chicken breasts in the marinade. Once the oil heats, add in the chicken breasts and cook for 2-3 minutes on one side and then flip over, cook another 3-5 minutes or until chicken is cooked through and juices run clear. When done, transfer to a cutting board. Slice the chicken into pieces.

Meanwhile, place the slice of gluten-free bread into a toaster and toast to crispy. Once crispy, slice into cubes and set aside. Also, slice the zucchinis halfway lengthwise and then spiralize them, using Blade D. Place the zucchini noodles into a large mixing bowl with the tomatoes and bread cubes and set aside.

Place all of the ingredients for the dressing into a food processor or high-speed blender and pulse until creamy. Taste and adjust to your preference, if necessary. Set aside.

Once chicken is cooked and sliced, pour the dressing over the zucchini noodle mixture and toss to combine.

Divide the noodles onto plates and top each with chicken breast slices. Drizzle with any remaining dressing.