Pre-heat the oven to 400 degrees
Boil a pot of water and add in your ditalini pasta. Cook to package directions, usually 10 minutes, then drain.
Season your chicken breasts with lemon pepper seasoning and oregano (or whatever seasoning you have). Heat 1 tbsp of coconut oil in a large skillet and cook the chicken on each side for about 5 minutes until golden brown. Place chicken breasts on a foil lined baking sheet and bake in the oven until done cooking, about 18 minutes.
While the chicken is cooking, chop zucchinis in half length wise and scoop out the insides with a spoon until a thin layer is left to make the zucchini boat. Reserve the insides.
In the same pan that the chicken was cooking in, toss in frozen spinach and insides of zucchini, breaking up the zucchini into little pieces with your wooden spoon. Cook over medium heat until zucchini are cooked through, about 8 minutes stirring frequently. Season with a pinch of salt and pepper.
Toss in your ditalini pasta and stir to coat.
Cut your brie wedge in half, and take the smaller half (the half that comes to a point) and chop into small pieces. Toss into the spinach mixture and heat over medium heat until the brie melts, about 4 minutes.
Remove the chicken from the oven once done, chop into small pieces, and toss the chicken in with the spinach mixture. Stir to combine.
Place your zucchinis in a baking dish and spoon enough of the pasta and spinach mixture into each zucchini boat so that the boat is full. Slice the left over brie into thin pieces. Place 2-3 pieces of thin sliced brie over each zucchini.
Place the zucchini in the oven and cook for 25 minutes. Remove and serve immediately. Enjoy!