October 15, 2026 · Houston, TX9 dishes · 5 hours

International comfort food with fig-roasted chicken, Thai noodles, breakfast enchiladas and mango chia oats pudding

Weekly personal chef meal prep in Houston, featuring Honey Garlic Chicken Bites and Roasted Chicken Thighs. View the full menu and gallery by Chef Ana.

What We Prepared

Complete Menu

Weekly Meal Prep · October 15, 2026

Proteins

Garlic Rosemary Oven-Roasted Tri-Tip

Honey Garlic Chicken Bites

Roasted Chicken Thighs with Figs

Thai Drunken Noodles with Chicken & Veggies

Breakfast Enchiladas with Veggies, Ground Turkey and Eggs

Starchy Sides

Italian Farro with Pesto, Zucchini and Tomatoes

Spanakopita Potatoes with Spinach and Feta

Sweets

Protein Mango Chia & Oats Pudding Jars

Vegetables

Parmesan Roasted Artichoke Hearts

Created by Chef Ana

Photo Gallery

Roasted Chicken Thighs with Figs show browned skin, halved green figs and amber juices in a rectangular baker.

Breakfast enchiladas have browned melted cheese and chopped scallions, with tortilla edges visible beneath the red sauce.

Four mango chia and oats puddings have yellow fruit cubes and broad coconut flakes over a speckled base.

Mango-topped protein pudding fills a round bowl in front, with coconut flakes and three more portions behind.

Roasted fig chicken sits beside Italian farro with zucchini and tomatoes, above glossy chicken bites and browned artichokes.

Breakfast enchiladas border fig-roasted chicken, with scallion-topped noodles and golden artichoke hearts below.

Pink-centered tri-tip sits beside mango puddings, with spinach and crumbled feta among roasted potatoes.

Chef Ana's Perspective

Chef's Notes

I see two different breakfast options in this week's menu: Breakfast Enchiladas with Veggies, Ground Turkey and Eggs, and Protein Mango Chia & Oats Pudding Jars. The enchiladas offer a warm meal with turkey and eggs, while the pudding portions can go straight from the refrigerator to the table. I would refrigerate the portions for the next three to four days and freeze any extra enchiladas for later in the week.

Read the full notes

For Roasted Chicken Thighs with Figs, I would reheat a refrigerated portion covered with its juices at 350°F, allowing about 25–35 minutes and checking that the center is hot. Honey Garlic Chicken Bites need a shorter reheating window: I would microwave a single portion covered for 90 seconds, stir, then continue in 30-second intervals until it is heated through. I would spoon the sauce back over the bites after stirring so it coats the chicken again.

Roasted Chicken Thighs with Figs and Honey Garlic Chicken Bites give chicken two distinct places on this menu. I like the contrast between the large roasted pieces surrounded by halved figs and the smaller bites coated in glossy sauce. For a plate alongside either, I would choose Italian Farro with Pesto, Zucchini and Tomatoes, leaving Spanakopita Potatoes with Spinach and Feta to accompany the Garlic Rosemary Oven-Roasted Tri-Tip.

Chef Ana

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