Prep the ingredients per the instructions above.

Place the cucumber slices in a pitcher with the water and refrigerate to infuse. Serve over ice if desired.

Use a spiralizer, julienne peeler, or knife to cut the zucchini into noodles and pat dry with paper towels.

Heat the olive oil in a skillet over medium heat. Add the garlic if using and sauté for 30 seconds.

Add the zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender. Season with kosher salt and black pepper, then set aside and keep warm.

Slice the chicken breasts horizontally into thin cutlets and season with Italian seasoning and kosher salt.

Heat the olive oil in a skillet over medium-high heat. Add the chicken and brown on both sides.

Add the sun-dried tomatoes, onion, garlic, and white wine. Scrape the bottom of the pan and cook for 2–3 minutes until the onion softens.

Add the chicken broth and simmer until the chicken reaches an internal temperature of 160°F (71°C).

In a bowl, mix the olive oil, lemon juice, cannellini beans, arugula, parmesan cheese, salt, and black pepper.

Serve the chicken over zucchini noodles with salad and cucumber water.