In a small bowl, combine the oregano, ½ teaspoon of the basil, half of the garlic, ½ teaspoon of the sea salt, and the pepper. Rub the herb mixture into the chicken.

In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the chicken and cook for 5 minutes, turning the chicken over to cook evenly on all sides. Transfer the chicken to a plate and set aside.

In the same skillet, melt the remaining 1 tablespoon butter. Add the remaining ½ teaspoon basil and the remaining garlic. Cook for 30 seconds, or until fragrant.

Add the zucchini noodles and cook, stirring occasionally, for 5 minutes, or until the zucchini is tender-crisp. Season with the remaining ½ teaspoon sea salt. Return the chicken to the skillet and cook for 2 to 3 minutes, or until heated through. Garnish with the basil.