Add 1 tbsp olive oil to skillet over medium high heat.
Add zucchini noodles and cook for about 3-4 minutes.
Remove noodles and excess water from skillet and place in colander to allow to drain.
Heat 1 tbsp olive oil in same skillet used previously.
Add diced chicken and cook until no longer pink, about 8 minutes.
Add tomatoes and parsley to skillet, lower heat to low, and simmer for about 5 minutes.
In a small bowl, combine the lemon juice, remaining 1 tbsp. olive oil, garlic cloves, salt, and black pepper.
Add zucchini noodles back to skillet, as well as pour in the lemon juice mixture.
Stir to combine all and sprinkle desired amount of Parmesan cheese on top. Serve!!