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Weekly Meal Prep · The Woodlands, TX

American and Mediterranean meal prep with stuffed chicken roulades, sirloin kebabs and fruit-forward vegetable sides

August 10, 2026
Date
Weekly Meal Prep
Service
5 hours
Prep Time
10
Dishes
American and Mediterranean meal prep with stuffed chicken roulades, sirloin kebabs and fruit-forward vegetable sides
What We Prepared

Complete Menu

Weekly Meal Prep · August 10, 2026
Proteins
Cheese & broccoli stuffed chicken breast roulade
Honey garlic chicken bites
Beef sirloin kebabs with sugar-free BBQ sauce on the side
Salads
Plum, romaine, cucumber and basil salad with peach vinaigrette
Sauces
Sugar-free BBQ sauce
Starchy Sides
Lemony farro grain with northern beans, caramelized onions and spinach
Pesto burrata gnocchi
Vegetables
Maple bacon date Brussels sprouts
Mozzarella & veggies stuffed zucchini boats
Cumin-baked bell peppers & chickpeas
Created by Chef Ana

Photo Gallery

Beef sirloin kebabs and stuffed chicken anchor nine dishes of farro, gnocchi, Brussels sprouts, zucchini and plum salad.
Beef sirloin kebabs and stuffed chicken anchor nine dishes of farro, gnocchi, Brussels sprouts, zucchini and plum salad.
White and black sesame seeds cover glossy honey garlic chicken bites, finished with chopped scallions.
White and black sesame seeds cover glossy honey garlic chicken bites, finished with chopped scallions.
Red and yellow pepper strips curl around cumin-baked chickpeas, chopped parsley and browned onion pieces.
Red and yellow pepper strips curl around cumin-baked chickpeas, chopped parsley and browned onion pieces.
Charred pepper wedges alternate with thick beef sirloin cubes on wooden kebab skewers, all scattered with parsley.
Charred pepper wedges alternate with thick beef sirloin cubes on wooden kebab skewers, all scattered with parsley.
Sirloin kebabs sit between stuffed zucchini boats, chicken roulades, burrata gnocchi and plum salad with sliced almonds.
Sirloin kebabs sit between stuffed zucchini boats, chicken roulades, burrata gnocchi and plum salad with sliced almonds.
Broccoli and melted cheese spill from seared chicken breast roulades under parsley, with peppered sirloin kebabs behind.
Broccoli and melted cheese spill from seared chicken breast roulades under parsley, with peppered sirloin kebabs behind.
Scallion-flecked chicken bites and bacon Brussels sprouts lead farro, zucchini boats, chickpeas, gnocchi and kebabs.
Scallion-flecked chicken bites and bacon Brussels sprouts lead farro, zucchini boats, chickpeas, gnocchi and kebabs.
Maple bacon Brussels sprouts sit beside pesto burrata gnocchi, sesame chicken, cumin peppers and sirloin kebabs.
Maple bacon Brussels sprouts sit beside pesto burrata gnocchi, sesame chicken, cumin peppers and sirloin kebabs.
Nine dishes surround beef sirloin kebabs and stuffed chicken roulades, including plum salad, farro and zucchini boats.
Nine dishes surround beef sirloin kebabs and stuffed chicken roulades, including plum salad, farro and zucchini boats.
Chef Ana's Perspective

Chef's Notes

A stuffed chicken roulade needs two different kinds of control: a firm roll around the cheese and broccoli, then a hard sear without squeezing out the filling. I cook the beef sirloin kebabs with space between each cube and pepper wedge so the edges brown instead of steaming. Honey garlic chicken bites get their glaze last, after the smaller pieces are already cooked.

Read the full notes

Dairy runs through the cheese and broccoli chicken roulade, pesto burrata gnocchi and mozzarella-stuffed zucchini boats. Those are the first three dishes I flag for a dairy allergy, and I would verify the remaining marinades and sauces before adapting anything else. The sugar-free BBQ sauce stays on the side of the beef sirloin kebabs.

Plums and peaches set the seasonal direction for the salad, rather than appearing as a sweet garnish on the proteins. I slice the plums over romaine, cucumber and basil, then keep the peach vinaigrette separate until serving. Cumin-baked bell peppers with chickpeas and mozzarella-stuffed zucchini boats carry the same late-summer produce into the cooked half of the menu.

Chef Ana

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