Prepare the ingredients as instructed above.

Use a spiralizer to cut zucchini into noodles. Pat dry with paper towels to remove excess moisture.

Season chicken with Italian seasoning and 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 to deglaze 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).

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.

In a mixing bowl, combine olive oil, lemon juice, cannellini beans, arugula, parmesan, salt, and pepper. Toss until evenly coated.

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

Serve the chicken over zucchini noodles, with white bean and arugula salad and mango lassi.