Weekly Meal Prep · Houston, TX

Mediterranean and Tex-Mex meal prep with honey balsamic chicken, feta roulade, beef fajitas and blackened salmon

November 2, 2026

Date

Weekly Meal Prep

Service

5.5 hours

Prep Time

Dishes

Chicken roulade and blackened salmon sit among sliced potatoes, colorful peppers and cauliflower on the granite counter.

Blackened salmon with cherry tomatoes and lemon wedges anchors the foreground, with beef fajitas alongside.

Overlapping orange and pale slices of multicolor scalloped roasted potatoes show browned edges beneath chopped herbs.

What We Prepared

Complete Menu

Weekly Meal Prep · November 2, 2026

Proteins

Honey Balsamic Glazed Baked Chicken Thighs

Feta and Pepper Stuffed Chicken Roulade with Lemon Potatoes

Beef Fajitas

Blackened Salmon with Roasted Cherry Tomatoes

Starchy Sides

Multicolor Scalloped Roasted Potatoes

Turmeric White Rice with Roasted Cauliflower

Vegetables

Brussels Sprouts With Smoky Maple Almond Bites

Parmesan Roasted Zucchini & Yellow Squash

Balsamic Feta Roasted Mini Bell Peppers

Created by Chef Ana

Photo Gallery

Feta and pepper stuffed chicken roulade reveals white cheese and red pepper centers beneath chopped green garnish.

Roasted cherry tomatoes cover blackened salmon, with lemon wedges and chopped herbs over the orange fillet.

Chopped herbs scatter across beef fajitas, with red, yellow and green pepper strips filling the rectangular dish.

Chef Ana's Perspective

Chef's Notes

For this Houston, TX menu, I would plan Blackened Salmon with Roasted Cherry Tomatoes for the first dinner and Beef Fajitas with Turmeric White Rice with Roasted Cauliflower for the next. Honey Balsamic Glazed Baked Chicken Thighs with Parmesan Roasted Zucchini & Yellow Squash make a third dinner without repeating either main. For meals beyond three to four refrigerated days, I recommend freezing portions on delivery day and thawing them overnight in the refrigerator.

Read the full notes

What I like about this menu is how two chicken dishes give the week different flavors. Feta and Pepper Stuffed Chicken Roulade with Lemon Potatoes brings a salty cheese filling and citrus, while Honey Balsamic Glazed Baked Chicken Thighs brings sweetness and acidity without repeating that filling. Balsamic Feta Roasted Mini Bell Peppers connects the two through ingredients already on the menu, with peppers as the main component.

I recommend reheating Blackened Salmon with Roasted Cherry Tomatoes covered at 300°F, starting with 15 minutes for a refrigerated portion. For Multicolor Scalloped Roasted Potatoes, I would use 350°F for 20–25 minutes and uncover them for the last 5 minutes to expose the browned edges. Those times are starting points: check that leftovers are hot in the center, since portion size changes the timing.

Chef Ana

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