Create zoodles with your zucchini by using a spiralizer or using a potato peeler to create ribbons.
Add 1 tbsp. olive oil and 2 tbsp. Coconut Infusions to a non-stick skillet and set over medium heat.
Add your cut chicken thighs, salt and pepper to the skillet and cook for 5-6 minutes making sure to stir the chicken after 3 minutes.
Next, add in your chicken broth, garlic, Italian seasoning, parsley, lemon juice, and hot sauce, if using.
Mix well and allow to cook until chicken is done, or about 5 more minutes.
Remove the chicken from the pan and evenly divide between your meal prep containers.
Return your pan to the heat and add in your tomatoes. Mix well and allow to cook for about 5 minutes or until desired doneness.
Evenly divide the tomatoes between each meal prep container.
Lastly, evenly divide your raw zoodles between the 4 containers.
Add 1 Coconut Infusions butter flavored packet and fresh lemon slices to each.
Cover and store until ready to eat.
When preparing to eat, open your Coconut Infusions Butter packet and put on top of your Zoodles. Heat the meal and then add your warmed chicken and tomatoes to your zoodles. Squeeze with fresh lemon juice.