INGREDIENTS
4
chicken breasts
3 tbsp
olive oil
1 tsp
lemon zest
2 tsp
lemon juice
1/2 tsp
seasoning
1/4 tsp
salt
1/4 tsp
pepper
1/4 tsp
garlic powder
1/4 tsp
paprika
3 1/2 oz
shitake mushrooms
2 cloves
garlic
4 slices
provolone cheese
1 cup
baby spinach leaves
1/4 cup
sundried tomatoes
4 tbsp
flat-leaf parsley
1
lemon
2 tbsp
pine nuts
7 oz
arugula greens
1 small
bulb fennel
1/4 cup
lemon juice
1/4 tsp
lemon zest
2 tbsp
parmesan cheese
1/4 tsp
salt
1/4 tsp
pepper
1/4 tsp
sugar
1
garlic clove
1/4 cup
olive oil
8
toothpicks