In a medium bowl, add the chicken pieces along with turmeric, black pepper, minced garlic, olive oil, and lemon juice. Mix everything thoroughly so each piece is well coated. Let it marinate for at least 15–20 minutes (or up to 1 hour if you have time). This step helps the flavors soak in and keeps the chicken tender and juicy.

Heat a non-stick pan over medium heat. Once hot, add the marinated chicken in a single layer. Cook for about 5–7 minutes, turning occasionally, until the chicken develops a light golden color and is fully cooked through. Avoid overcrowding the pan so the chicken sears properly instead of steaming. Remove and set aside.

In the same pan, add the chopped or spiralized zucchini. Sauté gently for 2–3 minutes, just until slightly softened but still firm. Do not overcook, as zucchini releases water quickly and can become soggy if left too long.

Add the crushed tomatoes to the pan along with oregano and basil. Stir well and let the sauce simmer on low to medium heat for 5–7 minutes. This allows the flavors to blend while keeping the sauce fresh and vibrant. Stir occasionally to prevent sticking.

Return the cooked chicken to the pan and mix it into the sauce and zucchini. Gently stir so everything is evenly coated without breaking the zucchini. Let it cook together for another 2–3 minutes so the flavors fully combine.

Sprinkle shredded mozzarella cheese evenly over the top. Cover the pan with a lid and let it sit for 1–2 minutes until the cheese melts smoothly. Avoid overheating at this stage to prevent the cheese from becoming rubbery.

Turn off the heat and let the dish rest for a minute. Serve warm directly from the pan or transfer to a bowl. For extra flavor, you can finish with a drizzle of olive oil or a sprinkle of fresh herbs before serving.