Prepare the ingredients as instructed.

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

Season the chicken 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 until golden and cooked through.

Add sun-dried tomatoes, onion, garlic, and white wine to the skillet. Scrape the bottom of the pan and cook for 2–3 minutes until the onion softens.

Add chicken broth and the remaining salt. 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. Set aside and keep warm.

In a bowl, mix olive oil, lemon juice, cannellini beans, arugula, Parmesan cheese, salt, and pepper to make the salad.

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

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