1. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook garlic with salt until fragrant, about 1 minute. Add chicken and cook, stirring occasionally, until chicken is lightly browned and thoroughly cooked, about 7 minutes. Meanwhile, grate 2 teaspoons peel and squeeze 2 teaspoons juice from lemon.

2. Add lemon juice to skillet and cook 1 minute. Remove from heat and stir in lemon peel and parsley, tossing chicken until evenly coated.

3. Skewer tomatoes and chicken onto toothpicks and arrange on serving plate. Melt remaining 1 tablespoon Spread in same skillet, scraping brown bits from bottom of pan; drizzle over chicken.