Prepare the chicken:  

• Combine lemon juice, garlic, basil, salt, and pepper flakes in a resealable plastic bag. Add the chicken breasts, seal the bag, and then move the chicken around the marinade so that it is completely coated. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator.
• When ready to cook, brush extra garlic from the chicken and pat dry. Heat olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook 2 to 3 minutes until golden. Flip, reduce heat to low then cover with lid. Cook 10 to 20 minutes or until an instant read thermometer reads 165 degrees F when inserted into the thickest part of the breast. Transfer chicken to a plate then cover loosely with aluminum foil. Let the chicken rest for 5 minutes, slice, and then serve with the caprese salad.

Make Caprese Salad

• About 20 minutes before serving make the caprese salad. Chop tomatoes into bite-size chunks then add to a medium bowl. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Add olive oil, stir then set aside for 15 minutes so that the tomatoes release some juices. Taste and adjust with additional salt and pepper. Tear or cube the mozzarella cheese and stir into the tomatoes.
• To serve, make a bed of spinach on a plate, add the sliced chicken then spoon a generous amount of the tomatoes and mozzarella on top. Drizzle some of the liquid left at the bottom of the bowl over the salad. Finish with torn basil leaves and enjoy.