Cut top and bottom of zucchini, then cut in half. Using a spiralizer, make the zucchini into noodles. Set aside.

Pat chicken breast dry with paper towel and season with salt to taste on both sides. Heat approved oil in a skillet over medium heat. Add chicken to the hot skillet and cook until golden and no longer pink inside, about 8 minutes on each side (or until it reaches an internal temperature of 165 F). Transfer chicken to a cutting board and let rest for 3 minutes before slicing into 1/2-inch thick strips. In a small bowl, whisk together chicken broth

In a small bowl, whisk together chicken broth and arrowroot flour, making sure flour is completely dissolved and there are no lumps. (alternatively, you can also do this in a blender).

Using the same skillet, whisk together coconut milk, nutritional yeast, basil, garlic, and salt. Bring to a low boil over medium heat. Reduce the heat to medium-low and add broth mixture, stirring constantly until sauce thickens a bit, about 2 minutes. Check seasoning and adjust to taste.

Add zucchini noodles to the skillet and toss, making sure all the noodles are well coated with the sauce. To serve, transfer noodles to dinner plates, top with sliced chicken and a garnish of minced parsley.