Weekly Meal Prep · Houston, TX

Mediterranean-inspired meal prep with lemon-parsley chicken, peach-balsamic thighs, salmon and vegetable sides

August 17, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Lemon Parsley Chicken Tenders and Lemon Dill Greek Salmon share the counter with orange salad and rainbow carrots.

What We Prepared

Complete Menu

Weekly Meal Prep · August 17, 2026

Proteins

Lemon Parsley Chicken Tenders

Balsamic Chicken Thighs with Peaches & Cherry Tomatoes

Lemon Dill Greek Salmon

Beef Sirloin

Salads

High-Antioxidants Salad with Mixed Greens, Fennel, Orange & Citrus Dressing

Starchy Sides

Garlic Pecorino Seared Peas & Asparagus with Polenta

Roasted Broccoli & Kale Quinoa

Summer squash & basil pasta

Vegetables

Honey Garlic Roasted Rainbow Carrots

Blanched Green Beans and Red Cabbage with Herbs and Ginger Dressing

Created by Chef Ana

Photo Gallery

Lemon Dill Greek Salmon has a reddish seasoning crust, with lemon wedges resting against the fillets.

Parsley tops Lemon Parsley Chicken Tenders in the foreground, with peach chicken and lime-garnished sliced meat behind.

Spiral pasta fills a white serving bowl, with browned zucchini rounds, chopped herbs and finely grated cheese.

Garlic Pecorino Seared Peas & Asparagus fill the foreground, with grated cheese over green spears and peas.

Roasted Broccoli & Kale Quinoa forms a layered side, with browned florets, dark greens and pine nuts on top.

Orange segments and fennel strips cover the mixed greens salad beside browned salmon fillets and a separate dressing.

Chef Ana's Perspective

Chef's Notes

For this week's meals, I would start with Lemon Dill Greek Salmon and the High-Antioxidants Salad with Mixed Greens, Fennel, Orange & Citrus Dressing. The tender greens are the part I would prioritize while their leaves still have structure, adding the citrus dressing just before eating. Roasted Broccoli & Kale Quinoa gives the salmon a substantial side without needing to dress the whole salad at once.

Read the full notes

I recommend reheating Lemon Parsley Chicken Tenders and Balsamic Chicken Thighs with Peaches & Cherry Tomatoes in individual portions rather than warming the entire batch. For a refrigerated serving, start with 90 seconds in a covered microwave-safe dish, turn the pieces, then continue in 30-second intervals until the chicken is heated through. Spoon the peach and tomato juices over the thighs; for the tenders, add a teaspoon of water before covering.

I like the different roles fruit plays in Balsamic Chicken Thighs with Peaches & Cherry Tomatoes and the High-Antioxidants Salad with Mixed Greens, Fennel, Orange & Citrus Dressing. Peach slices sit among the chicken and softened tomatoes, while orange segments remain distinct against the raw fennel and leaves. Honey Garlic Roasted Rainbow Carrots bring another sweet element, this time alongside garlic rather than citrus.

Chef Ana

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