Family from The Woodlands, 2 adults, 1 child

July 28, 2025

4 hours

What We Prepared

Complete Menu

Grains & Sides

  • Parsley quinoa with seared pine nuts
  • Bulgur pilaf with kale and dried apricots

Proteins

  • Orange marinated baked chicken breast bites
  • Lemon caper baked swordfish steak
  • Mongolian beef - skirt steak strips with bell peppers

Salad

  • Kale salad with cranberries, Gala apple, pecans, balsamic dressing

Vegetables

  • Oregano pan-seared yellow squash
  • Coriander roasted carrots with pistachios
  • Charred edamame beans with garlic

Photo Gallery

Assortment of meal prep dishes in glass containers on a countertop
Assortment of meal prep dishes in glass containers on a countertop
Yellow rice with pomegranate and couscous salad with corn
Yellow rice with pomegranate and couscous salad with corn
Sliced herb-crusted stuffed chicken breast on parchment paper
Sliced herb-crusted stuffed chicken breast on parchment paper
Roasted green asparagus spears with lemon zest
Roasted green asparagus spears with lemon zest
Bright yellow rice with pomegranate next to a bowl of couscous
Bright yellow rice with pomegranate next to a bowl of couscous
Roasted purple and yellow potato wedges in a glass dish
Roasted purple and yellow potato wedges in a glass dish
Roasted tri-color potatoes garnished with fresh chives
Roasted tri-color potatoes garnished with fresh chives
Raw beef steaks coated in a green herb and nut crust
Raw beef steaks coated in a green herb and nut crust
Steaks and shrimp skewers grilling over open flame
Steaks and shrimp skewers grilling over open flame
Slices of herb-crusted grilled steak on parchment paper
Slices of herb-crusted grilled steak on parchment paper
Grilled shrimp skewers in a clear glass container
Grilled shrimp skewers in a clear glass container

Chef's Notes

This meal prep session focused on creating a variety of flavorful and balanced dishes, perfect for a busy week.

I prepared a diverse selection of proteins including herb-crusted steak, stuffed chicken breast, and grilled shrimp.

The sides featured vibrant colors and textures, from golden rice with pomegranate to roasted tri-color potatoes and fresh asparagus.

I made sure to incorporate fresh herbs and bright flavors to elevate each component of the meals.

The grill was definitely put to good use for that delicious char on the steak and shrimp!

Personal Chef Services

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