Prep all ingredients as instructed above.

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

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. Remove from heat and set aside.

Slice the chicken breasts horizontally into thin cutlets. Season both sides 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 until golden and cooked through, about 4–5 minutes per side. Remove and set aside.

In the same skillet, add sun-dried tomatoes, onion, garlic, and white wine. Scrape up any browned bits from the bottom of the pan and cook for 2–3 minutes until the onion softens.

Add chicken broth and the remaining salt. Simmer for 5–7 minutes until the sauce thickens slightly. Return the chicken to the pan and coat with the sauce.

To make the salad, combine olive oil, lemon juice, cannellini beans, arugula, Parmesan cheese, salt, and pepper in a bowl. Toss gently until evenly coated.

Serve the chicken and sauce over the zucchini noodles, garnished with fresh parsley if desired.

Serve the white bean and arugula salad on the side with a glass of chilled white grape juice.