Weekly Meal Prep · Houston, TX

Mediterranean and Tex-Mex meal prep with lemon herb chicken, sweet chilli salmon and fig olive oil cake

October 12, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Fig Olive Oil Cake has a golden top, white glaze and fresh fig wedges in a rectangular baker.

Folded flatbreads form a loose stack, with dark toasted spots and thin, rippled edges visible through the clear dish.

Torn basil tops Italian farro with pesto, zucchini and tomatoes, with a fine pale topping over the grains.

What We Prepared

Complete Menu

Weekly Meal Prep · October 12, 2026

Proteins

Lemon & Herbs Chicken Breast with Lemon Parmesan Pasta

Sweet Chilli Lime Herb Salmon

Sheet Pan Chicken Fajitas

Starchy Sides

Italian Farro with Pesto, Zucchini and Tomatoes

Spanakopita Potatoes with Spinach and Feta

Sweets

Fig Olive Oil Cake

Vegetables

Sautéed Eggplant, Carrots & Bell Peppers

Honey Lemon Baked Carrots and Green Beans

Created by Chef Ana

Photo Gallery

Sautéed eggplant, carrots and bell peppers show purple skins and orange strips beneath a scattering of chopped herbs.

Spanakopita potatoes with spinach and feta show golden edges, white crumbles and a thick covering of dill.

Honey lemon baked carrots and green beans bring orange and green strips together beneath chopped leafy herbs.

Sweet chilli lime herb salmon has a glossy reddish glaze, browned edges and chopped herbs across the fillets.

Sheet pan chicken fajitas combine browned chicken pieces, red and yellow peppers, chopped herbs and two lime wedges.

Fig cake and spanakopita potatoes anchor the spread, with white glaze, fresh figs and dill-covered potato chunks.

Chef Ana's Perspective

Chef's Notes

For this week's meals, I would pair Sweet Chilli Lime Herb Salmon with Italian Farro with Pesto, Zucchini and Tomatoes. Lemon & Herbs Chicken Breast with Lemon Parmesan Pasta already includes its starch, so Honey Lemon Baked Carrots and Green Beans makes sense alongside it. That gives the farro and pasta separate places in the week instead of putting both on every plate.

Read the full notes

I recommend reheating Sweet Chilli Lime Herb Salmon covered at 300°F, checking after 12 minutes and continuing until the center is hot. For Spanakopita Potatoes with Spinach and Feta, I would use a shallow ovenproof dish at 350°F and start checking after 20 minutes, again heating until the center is hot. Larger portions taken straight from the refrigerator will need longer, so I use the center temperature rather than the timer alone.

Fig Olive Oil Cake gives this menu a separate sweet finish, with fresh fig wedges and white glaze over the golden top. Beside it, Sheet Pan Chicken Fajitas brings red and yellow peppers, chopped herbs and lime wedges. I like the contrast between the cake's broad glazed surface and the fajitas' separate pieces of chicken and peppers; both dishes remain easy to recognize in the finished spread.

Chef Ana

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