Season chicken cutlet with salt and pepper and Cook in olive oil. Set aside. In same pan, brown garlic in olive oil. Add cherry tomatoes, soften for a minute. Add tomato sauce, black olives, capers and a bit more olive oil. Let thicken.
Return chicken to pan. Coat with sauce. Add freshly chopped parsley. Season with salt and pepper.
Serve over spaghetti zucchini (thin peels of zucchini cooked in olive oil 1 min, then steamed in 1/4 cup water for 5-7 minutes until soft).