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Recipe of the Week: Chicken and Spinach Rollups

Looking for something quick, simple, and tasty to make for a New Year’s Eve dinner? Give this recipe a go— it combines healthy ingredients to bring you a delicious dish that resembles the long-time fajita favorite, without the tortilla.

What you’ll need:

For the marinade:

  • 2 tbsp EVOO
  • 1 clove of garlic, minced
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ½ tsp salt
  • 2 tbsp fresh, chopped cilantro

For the chicken:

  • 6 thin-sliced chicken cutlets (¼ inch)
  • ½ each, sliced:
    • Red bell pepper
    • Green bell pepper
    • Yellow bell pepper
  • 1 c frozen spinach, thawed
  • 1 onion, sliced

How to make:

Night before:

  • Whisk together marinade ingredients
  • Place chicken cutlets into large freezer bag and pour marinade over top
  • Place the bag in your fridge and allow to marinade overnight.


  • Preheat oven to 375 degrees
  • Remove chicken cutlets from the bag and place on a large foiled baking tray
  • Place even amounts of bell pepper, spinach and onion in the middle of each cutlet, roll up firmly, and secure with a toothpick.
  • Brush leftover marinade over the tops of the cutlets, then place in oven and bake 30 minutes or until juice runs clear.