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

Heat olive oil in a skillet over medium heat. Add garlic (if using) and sauté for 30 seconds. Add zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender. Season with salt and pepper. Set aside and keep warm.

Slice the chicken breasts horizontally into thin cutlets. Season with Italian seasoning and half of the kosher salt.

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

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

In a large bowl, combine olive oil, lemon juice, cannellini beans, arugula, Parmesan cheese, salt, and black pepper. Toss well.

In a blender, combine mango, yogurt, milk, cardamom, and maple syrup. Blend until smooth. Adjust sweetness and consistency if needed.

Plate the chicken and sauce over the zucchini noodles. Serve with white bean and arugula salad and mango lassi. Enjoy!