Make the zucchini noodles: Use a spiralizer, julienne peeler, or knife to cut 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.

Prepare the chicken: Slice 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.

Add sun-dried tomatoes, onion, garlic, white wine. Scrape the bottom of the pan and cook for 2–3 minutes until the onion softens. Add the broth and simmer until the chicken reaches an internal temperature of 160F (71C).

Make the salad: In a bowl, mix olive oil, lemon juice, cannellini beans, arugula, parmesan, salt, and pepper.

Make the Mango Lassi: Blend mango, yogurt, milk, cardamom, and sugar until smooth. Adjust sweetness to taste.

Serve: Plate the chicken and sauce garnished with parsley optional over zucchini noodles. Serve with the salad and mango lassi.