Weekly Meal Prep · Houston, TX

Vietnamese and Greek-inspired meal prep with citrus dressings, salmon, flank steak and vegetable sides

August 19, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Purple cabbage and green beans flank seared chicken breast and Greek salmon beside bowls of roasted greens.

Browned chicken breast sits beside green beans and red cabbage, with lemon-topped salmon and rainbow carrots above.

Orange segments brighten leafy salads beside Lemon Dill Greek Salmon, Vietnamese flank steak and bright green peas.

What We Prepared

Complete Menu

Weekly Meal Prep · August 19, 2026

Proteins

Vietnamese Flank Steak with Lime Honey Chili Dressing

Broccoli & Cauliflower Cream Soup with Seared Chicken Breast

Lemon Dill Greek Salmon

Bbq Glazed Pork Tenderloin

Salads

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

Blanched Green Beans and Red Cabbage with Herbs and Ginger Dressing

Starchy Sides

Garlic Pecorino Seared Peas & Asparagus with Polenta

Vegetables

Roasted Broccoli, Kale & Okra Without Sweet Potato or Nuts

Honey Garlic Roasted Rainbow Carrots

Created by Chef Ana

Photo Gallery

Pink-centered Vietnamese flank steak has dark seared edges beneath chopped herbs and diced red onion in a rectangular tub.

Broccoli and cauliflower cream soup fills round tubs, its thick pale surface flecked with green beside peas.

Greek salmon fillets have browned seasoning, scattered green herbs and a large lemon slice in a rectangular dish.

Chef Ana's Perspective

Chef's Notes

I would put Lemon Dill Greek Salmon and High-Antioxidants Salad with Mixed Greens, Fennel, Orange & Citrus Dressing early in the week's meal plan. The leaves and orange segments are the ingredients I would prioritize before the sturdier cooked sides. For another meal, Vietnamese Flank Steak with Lime Honey Chili Dressing can pair with Honey Garlic Roasted Rainbow Carrots, giving the citrus a different role.

Read the full notes

For Broccoli & Cauliflower Cream Soup with Seared Chicken Breast, I recommend reheating one portion in a saucepan over medium-low heat for 6–8 minutes, stirring frequently and checking that the chicken is heated through. The thick soup needs attention at the bottom of the pan before the center is hot. I would reheat Honey Garlic Roasted Rainbow Carrots separately at 350°F for 10–15 minutes, checking that it is heated through, rather than letting them soften in the soup.

The explicit omission in Roasted Broccoli, Kale & Okra Without Sweet Potato or Nuts matters when I plan a plate around Garlic Pecorino Seared Peas & Asparagus with Polenta. Polenta supplies a starch, so the roasted vegetable side does not need sweet potato to fill that role. I would keep the menu's no-nuts wording specific to that dish; it does not establish an allergy requirement for the whole delivery.

Chef Ana

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