Preheat the oven to 350 degrees.

Put the bread slices in a food processor and pulse until breadcrumbs. Place a large skillet over medium heat and place in the breadcrumbs. Cook for about 5 minutes or until bread is toasted.

Take the toasted breadcrumbs and pour them into a bowl and add in the shredded coconut, Parmesan cheese and season with salt and pepper. Mix to combine and then pour out as a thin layer into a baking tray.

Take a chicken breast and drizzle with olive oil. Massage the oil into the chicken breast and then lay down in the breadcrumb mixture. Flip over and press the other side into the mixture. Repeat to completely coat the chicken in the mixture. Repeat with the other chicken breast.

Place the seasoned chicken breasts onto a baking tray lightly coated with cooking spray. Bake in the oven for 20 minutes.

While the chicken is baking, prepare your yogurt sauce. In a food processor, place in the greek yogurt, Dijon mustard, garlic powder, half of the blueberries and season with salt and pepper. Pulse until creamy.

Place the yogurt-blueberry mixture into a bowl and add in the remaining blueberries. Add your zucchini noodles to the bowl and mix thoroughly to combine. Plate into two bowls.

Once the chicken is done baking, top each bowl of noodles with one chicken breast. Enjoy!