Chef Ana
Weekly Meal Prep · Houston, TX

Mediterranean, Italian and Tex-Mex meal prep with lemon chicken, stuffed peppers and honey garlic chicken

October 27, 2026
Date
Weekly Meal Prep
Service
5 hours
Prep Time
8
Dishes
Orange stuffed peppers flank honey garlic chicken bites, with browned quesadillas and corn salad across the marble counter.
Orange stuffed peppers and chicken quesadillas sit among potatoes, leafy salads and sliced chicken arranged across marble.
Sliced green garnish tops honey garlic chicken bites in a clear dish, with orange stuffed peppers behind.
What We Prepared

Complete Menu

Weekly Meal Prep · October 27, 2026
Proteins
Lemon & Herbs Chicken Breast with Lemon Parmesan Pasta
Ground Beef Stuffed Bell Peppers
Honey Garlic Chicken Bites
Chicken & Veggies Quesadilla
Salads
Charred Corn Avocado Salad with Pickled Onions, Parmesan & Honey Lime Dressing
Starchy Sides
Italian Farro with Pesto, Zucchini and Tomatoes
Spanakopita Potatoes with Spinach and Feta
Vegetables
Parmesan Roasted Artichoke Hearts
Created by Chef Ana

Photo Gallery

Orange stuffed peppers flank honey garlic chicken bites, with browned quesadillas and corn salad across the marble counter.
Orange stuffed peppers flank honey garlic chicken bites, with browned quesadillas and corn salad across the marble counter.
Orange stuffed peppers and chicken quesadillas sit among potatoes, leafy salads and sliced chicken arranged across marble.
Orange stuffed peppers and chicken quesadillas sit among potatoes, leafy salads and sliced chicken arranged across marble.
Sliced green garnish tops honey garlic chicken bites in a clear dish, with orange stuffed peppers behind.
Sliced green garnish tops honey garlic chicken bites in a clear dish, with orange stuffed peppers behind.
Ground beef stuffed bell peppers have triangular cutouts, wrinkled orange skins and melted cheese beneath their lids.
The triangular cutouts give these orange peppers a jack-o’-lantern face.
Browned chicken quesadillas sit beside corn avocado salad, with pink pickled onions scattered across the green leaves.
Browned chicken quesadillas sit beside corn avocado salad, with pink pickled onions scattered across the green leaves.
Crumbled feta covers spanakopita potatoes beside orange stuffed peppers, with dark spinach winding between browned potato skins.
Crumbled feta covers spanakopita potatoes beside orange stuffed peppers, with dark spinach winding between browned potato skins.
Parmesan roasted artichoke hearts show golden crumbs and layered centers on parchment, beside browned potato halves.
Parmesan roasted artichoke hearts show golden crumbs and layered centers on parchment, beside browned potato halves.
Chicken and veggies quesadillas have blistered tortilla surfaces, with red and green pepper strips visible along the edges.
Chicken and veggies quesadillas have blistered tortilla surfaces, with red and green pepper strips visible along the edges.
Thick zucchini pieces and halved red tomatoes mingle with pesto-coated Italian farro beside spinach and feta potatoes.
Thick zucchini pieces and halved red tomatoes mingle with pesto-coated Italian farro beside spinach and feta potatoes.
Thick slices of lemon and herbs chicken breast show browned edges and herb flecks beneath yellow lemon wedges.
Thick slices of lemon and herbs chicken breast show browned edges and herb flecks beneath yellow lemon wedges.
Two stuffed peppers sit above corn avocado salad, with orange lids, yellow kernels and pink onion strips.
Two stuffed peppers sit above corn avocado salad, with orange lids, yellow kernels and pink onion strips.
Wilted spinach and crumbled feta cover browned spanakopita potatoes, with zucchini and farro visible in the neighboring dish.
Wilted spinach and crumbled feta cover browned spanakopita potatoes, with zucchini and farro visible in the neighboring dish.
Chef Ana's Perspective

Chef's Notes

I would put Charred Corn Avocado Salad with Pickled Onions, Parmesan & Honey Lime Dressing early in the week's rotation, while the avocado and leaves are at their best. Italian Farro with Pesto, Zucchini and Tomatoes offers a grain side for another meal without repeating the potatoes. Alongside Honey Garlic Chicken Bites, those two dishes give the week both a cold salad and a cooked grain option.

Read the full notes

For reheating Chicken & Veggies Quesadilla, I recommend a toaster oven at 350°F for 10–15 minutes, uncovered, checking that the filling is hot. Parmesan Roasted Artichoke Hearts can start with 8–12 minutes at the same temperature, also uncovered, with more time as needed to heat through. I would keep either out of a covered microwave dish because trapped steam softens the browned tortilla and crumb topping.

The orange Ground Beef Stuffed Bell Peppers have little triangular faces beneath their stemmed lids. I like that October detail beside Spanakopita Potatoes with Spinach and Feta, where the finish is all browned potato skins, dark spinach and white cheese. The peppers bring the playful shape; the potatoes bring a very different texture and appearance to the same menu.

Chef Ana

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