Weekly Meal Prep · Houston, TX

Mediterranean and garlic-herb meal prep with rosemary filet mignon, lemon chicken and coconut-crusted shrimp

August 26, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Sliced filet mignon and browned potato stacks anchor the spread, with pink steak centers and green chimichurri.

Orange squash cubes and dark kale show beneath grated cheese in the orzo beside Parmesan chicken skewers.

Browned garlic rosemary potatoes fill the foreground beside squash and kale orzo topped with finely grated cheese.

What We Prepared

Complete Menu

Weekly Meal Prep · August 26, 2026

Proteins

Rosemary Garlic Filet Mignon with Mild Chimichurri

Crispy Baked Coconut Crusted Shrimp with Sweet Chili Sauce

Greek Lemon Baked Chicken Thighs

Garlic Parmesan Chicken Skewers

Salads

Mixed Greens, Strawberries, Blueberries, Red Onion Salad with Feta Crumbs & Olive Oil Balsamic Dressing on the Side

Starchy Sides

Hasselback Garlic Rosemary Potatoes

Butternut Squash & Kale Orzo

Lime Cilantro Basmati Rice

Vegetables

Mediterranean Style Mini Bell Peppers

Maple Cranberry Pecan Seared Brussels Sprouts

Created by Chef Ana

Photo Gallery

Golden chicken skewers with Parmesan and chopped herbs sit beside Greek lemon chicken thighs topped with citrus.

Overlapping lemon slices top Greek chicken thighs below Parmesan chicken skewers arranged on a white platter.

Coconut-crusted shrimp and Parmesan chicken skewers show two golden finishes, with red sweet chili sauce alongside.

Golden Parmesan chicken skewers occupy the central white platter, bordered by orzo with orange squash and dark kale.

Crispy coconut shrimp fill the foreground with a coarse golden coating, beside glossy red sweet chili sauce.

Chef Ana's Perspective

Chef's Notes

I would plan the first meals around Crispy Baked Coconut Crusted Shrimp with Sweet Chili Sauce, while the coating still has its crunch. Greek Lemon Baked Chicken Thighs give the next meal a different direction without repeating the coconut or sweet chili. Butternut Squash & Kale Orzo can accompany either, so the same side works across two meals.

Read the full notes

For Crispy Baked Coconut Crusted Shrimp with Sweet Chili Sauce, I recommend reheating a single layer uncovered at 350°F for 8–12 minutes, checking that the center is hot. Hasselback Garlic Rosemary Potatoes need a longer start: allow 15–20 minutes at 375°F, then check the middle before serving. I would keep the sweet chili sauce out of the oven and add it at the table so it does not soak into the shrimp coating.

I see two different finishes in Rosemary Garlic Filet Mignon with Mild Chimichurri and Garlic Parmesan Chicken Skewers: chopped green herbs in a separate sauce, and a fine Parmesan topping directly on the chicken. The filet's browned exterior and pink center remain visible without sauce covering the slices. With the skewers, the cheese stays visible across the golden chicken, giving the two garlic-based proteins distinct presentations.

Chef Ana

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