Prep all ingredients as listed above.

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.

Slice chicken breasts horizontally into thin cutlets. Season with Italian seasoning and half 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, and 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 165°F (74°C).

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

In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness and consistency with more sugar, milk, or mango as needed.

Serve the chicken and sauce over zucchini noodles, garnished with parsley if desired. Serve with white bean and arugula salad and mango lassi.