In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper.
Add zucchini; toss to coat, and let marinate while cooking chicken.
In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side.
Remove from skillet, and slice thinly.
Toss chicken with zucchini mixture, spinach, scallions, pecans, and mint. Serve.
This Martha Stewart recipe has been adapted.
GF/DF/Paleo
