Prep the ingredients per the instructions above.

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 and brown the chicken on both sides.

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

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

Make the mango lassi: In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or consistency by adding more sugar, milk, mango, or a splash of water if needed.

Serve the chicken over the zucchini noodles, garnish with parsley if desired. Serve alongside the salad and a glass of mango lassi.