In a large skillet over medium heat, warm the avocado oil. Add the chicken breasts and sprinkle one tablespoon of Italian seasoning and two tablespoons of balsamic vinegar on top of the chicken.

Cover and cook the chicken for 7-10 minutes. Remove the lid, flip the chicken, and cook (uncovered) for an additional 7-10 minutes.

While the chicken is cooking, prep the salad.

Preheat the oven to 350 degrees. Chop the zucchini into bite-size pieces, finely cut the fresh basil, and cut the cherry tomatoes in half. In an oven-safe baking dish (I used an 8x13), add the fresh spinach, zucchini, and cherry tomatoes. Sprinkle with two tablespoons of balsamic vinegar and one tablespoon of Italian seasoning. Toss together to evenly coat.

Remove the chicken from the skillet and place them on top of the spinach salad in the baking dish. Sprinkle the chicken with the dairy-free mozzarella cheese. Bake for 15 minutes or until the cheese has melted. Remove from the oven and serve.