---
title: Chicken Bacon Skewers & Beef Chakhohbili Stew Meal Prep | Spring
description: Weekly personal chef meal prep in Spring, featuring Chicken Bacon Skewers and Beef Chakhohbili Stew. View the full menu and gallery by Chef Ana.
canonical: https://personalchefana.com/portfolio/beef-chakhohbili-chicken-bacon-skewers-meal-prep-spring/
language: en-US
---

Weekly Meal Prep · [Spring, TX](/personal-chef/spring/)

# Georgian braises with Asian salads and panko-crusted fish

**Date:** July 8, 2026

**Service:** Weekly Meal Prep

**Prep Time:** 5 hours

**Dishes:** 7

![Shredded purple cabbage, carrot and scallion fill a rimmed white bowl beside the bbq sauce and stew.](https://cdn.personalchefana.com/portfolio/jul08-beef/asian-cabbage-carrot-cashew-salad.jpg)

![Panko crust bakes golden over garlic herb halibut filets, parsley scattered across, with chicken rounds below.](https://cdn.personalchefana.com/portfolio/jul08-beef/garlic-herb-crusted-halibut-filets.jpg)

![Zucchini coins and braised white beans carry red pepper and a thick layer of chopped parsley.](https://cdn.personalchefana.com/portfolio/jul08-beef/braised-white-beans-zucchini.jpg)

What We Prepared

## Complete Menu

Weekly Meal Prep · July 8, 2026

Proteins

Beef “chakhohbili” stew with bell peppers, tomatoes, onions, fine herbs

Chicken & beef-bacon skewers with healthy bbq sauce on the side

Garlic & herbs crispy crusted halibut fish filet with avocado lime dip on the side

Salads

Asian cabbage, carrot, cashew salad with ginger dressing

Starchy Sides

Roasted baby potatoes with onions & mushrooms

Vegetables

Braised white beans with zucchini

Steamed broccoli & edamame with peanut dressing

Created by Chef Ana

## Photo Gallery

![Shredded purple cabbage, carrot and scallion fill a rimmed white bowl beside the bbq sauce and stew.](https://cdn.personalchefana.com/portfolio/jul08-beef/asian-cabbage-carrot-cashew-salad.jpg)

Shredded purple cabbage, carrot and scallion fill a rimmed white bowl beside the bbq sauce and stew.

![Panko crust bakes golden over garlic herb halibut filets, parsley scattered across, with chicken rounds below.](https://cdn.personalchefana.com/portfolio/jul08-beef/garlic-herb-crusted-halibut-filets.jpg)

Panko crust bakes golden over garlic herb halibut filets, parsley scattered across, with chicken rounds below.

![Zucchini coins and braised white beans carry red pepper and a thick layer of chopped parsley.](https://cdn.personalchefana.com/portfolio/jul08-beef/braised-white-beans-zucchini.jpg)

Beans and zucchini are cooked apart and folded together at the end so the slices keep their shape.

![Beef chakhohbili stew glows dark red under chopped herbs beside panko halibut and mushroom baby potatoes.](https://cdn.personalchefana.com/portfolio/jul08-beef/chakhohbili-stew-panko-halibut.jpg)

The stew sits in a wide oval baker rather than a deep tub, so it reheats evenly instead of scorching at the rim.

![Edamame and broccoli florets sit under toasted cashews and sliced scallions, with roasted baby potatoes alongside.](https://cdn.personalchefana.com/portfolio/jul08-beef/broccoli-edamame-cashew-scallion.jpg)

Edamame and broccoli florets sit under toasted cashews and sliced scallions, with roasted baby potatoes alongside.

![Bacon-wrapped chicken rounds rest on chopped parsley next to white beans with zucchini and red pepper.](https://cdn.personalchefana.com/portfolio/jul08-beef/bacon-wrapped-chicken-rounds.jpg)

The bacon is beef, which is why it renders darker and tighter around each round than pork would.

Chef Ana's Perspective

## Chef's Notes

Chakhohbili is a Georgian braise, and this is the traditional way it was taught to me: no stock at all, just bell peppers, tomatoes and onions cooked down until they become the sauce. The beef goes low and slow for about two and a half hours, and the fine herbs go in off the heat so they stay green rather than turning grey in the pot. You can see how much of the finished stew is vegetable, which is why it holds up next to something as plain as roasted baby potatoes.

**Read the full notes**

The halibut filet gets a dry panko and garlic crust instead of a batter, because a batter is the one thing that will not survive a second heating. I press the crumb on, sear the underside briefly to set it, then finish the fish in the oven so it stays opaque and only just firm. Reheat it at 400°F for eight minutes on a sheet pan, uncovered. Covering it steams the crust into paste, and the same goes for the crumb on the chicken rounds.

The chicken skewers are wrapped in beef bacon rather than pork, which renders darker and tighter than most people expect. The peanut dressing for the steamed broccoli and edamame is packed in its own jar, so anyone with a nut allergy can leave it off and still eat the dish.

Zucchini is at its peak right now, so I braised it with white beans instead of roasting it, which keeps the slices from collapsing by day four. Sourcing decides the cabbage, carrot and cashew salad more than any technique does: a limp market cabbage will not crunch on Thursday no matter how thin you shred it, so I cut it dry and keep the ginger dressing in a separate jar.

Chef Ana

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### Ready for Your Custom Meal Prep?

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