Leni and Greg's One-Pan chicken

Pepper, black, 1 dash
Garlic, minced, jar, great value, 1 tsp/1 clove, 2.5 tsp
Del Monte Petite Cut Diced Tomatoes, 1.75 cup
Dole Baby Spinach Salad, 5 oz
Zucchini, 2.5 cup, sliced
Parmesan Cheese, grated, .66 cup
Chicken Breast, no skin, 20 ounces

1-Season the chicken with salt and pepper to taste.
2-Coat a large nonstick skillet with cooking spray, and place it over medium heat. When it's hot, add the chicken and cook for 5 to 10 minutes, or until it's no longer pink and the juices run clear.
3-Remove the chicken to a plate, covering to keep it warm. Add the garlic to the pan and saute briefly. Add the tomatoes and zucchini. Cook for 2 to 3 minutes, or until the liquid is reduced by half then and spinach. Stir until Spinach is wilted and heated through. Put the chicken back in the pan and stir. Adjust the seasoning, if necessary. Sprinkle with the cheese just before serving.