Wash and pat dry chicken with paper towels. Squeeze lemon juice over the chicken and transfer the chicken breasts to a large plate.
Season the chicken with sea salt, pepper, oregano and fresh pressed garlic (or minced) on both sides. Cover the chicken in a thin layer of flour.
In a large skillet heat 2 tbsp of olive oil. Add in chicken and cook for about 7-8 minutes on each side. Remove chicken from skillet and set aside.
Toss in mushrooms, tomatoes and zucchini chunks, add the remaining 1 tbsp olive oil. Sauté for 2-3 minutes then add in the zucchini noodles. The zucchini will release moisture which will turn into a delicious sauce on the bottom of the pan. Feel free to add more salt and ground pepper at this point.
Form four pockets between the veggies and zoodles and place chicken back in the pan. Cover and let it simmer for 5 minutes. Turn stove off and serve.