--- title: Zaatar Chicken & Shredded Chicken Thighs Meal Prep | Sugar Land description: Weekly personal chef meal prep in Sugar Land featuring zaatar chicken, shredded chicken thighs, Tuscan beef meatballs, French gratin, and miso halibut. canonical: https://personalchefana.com/portfolio/zaatar-drumsticks-shredded-chicken-meal-prep-sugar-land/ language: en-US --- Weekly Meal Prep · [Sugar Land, TX](/personal-chef/sugar-land/) # Levantine spices meet a French gratin in a globally inspired menu, complete with white peaches, miso halibut, and Tuscan-style meatballs **Date:** July 2, 2026 **Service:** Weekly Meal Prep **Prep Time:** 7 hours **Dishes:** 10 ![Levantine spices meet a French gratin in a globally inspired menu, complete with white peaches, miso halibut, and Tuscan-style meatballs](https://cdn.personalchefana.com/portfolio/jul02-saucy/tuscan-beef-meatballs-french-gratin.jpg) What We Prepared ## Complete Menu Weekly Meal Prep · July 2, 2026 Proteins Saucy shredded chicken thighs Lebanese-style Zaatar spiced baked Chicken drumsticks & thighs with tzatziki sauce on the side Tuscan style beef meatballs in tomato basil sauce Miso glazed halibut filets Salads Peach arugula mozzarella cucumber salad with balsamic dressing on the side Starchy Sides Mushroom Spinach gnocchi French gratin with Potato, zucchini & Gruyere Vegetables Mediterranean spiced cauliflower & chickpeas on hummus pillow Crispy baked zucchini sticks Chili crisp French beans & broccolini Created by Chef Ana ## Photo Gallery ![Tuscan beef meatballs in tomato sit near a browned potato gruyere gratin, pomegranate-topped cauliflower behind.](https://cdn.personalchefana.com/portfolio/jul02-saucy/tuscan-beef-meatballs-french-gratin.jpg) The gratin browns under the broiler for the last four minutes, after fifty covered ones. ![Zaatar dusts baked chicken drumsticks in two trays, sesame-topped miso halibut and zucchini sticks below.](https://cdn.personalchefana.com/portfolio/jul02-saucy/zaatar-chicken-drumsticks-miso-halibut.jpg) Zaatar dusts baked chicken drumsticks in two trays, sesame-topped miso halibut and zucchini sticks below. ![Whole table from above: gnocchi, chili crisp beans, cauliflower with pomegranate, gratin and peach salad.](https://cdn.personalchefana.com/portfolio/jul02-saucy/full-table-gnocchi-gratin-drumsticks.jpg) Whole table from above: gnocchi, chili crisp beans, cauliflower with pomegranate, gratin and peach salad. ![Cilantro and lime wedges cover saucy shredded chicken, white peach and arugula salad to the left.](https://cdn.personalchefana.com/portfolio/jul02-saucy/saucy-shredded-chicken-peach-salad.jpg) The chicken is pulled by hand rather than forked, which keeps the strands long enough to hold sauce. ![Parmesan and parsley coat crispy baked zucchini sticks, miso halibut and beef meatballs either side.](https://cdn.personalchefana.com/portfolio/jul02-saucy/crispy-baked-zucchini-sticks-parmesan.jpg) Parmesan and parsley coat crispy baked zucchini sticks, miso halibut and beef meatballs either side. Chef Ana's Perspective ## Chef's Notes Zaatar is not one spice, and the blend is what makes those drumsticks taste the way they do. Mine runs heavy on sumac and sesame with only a little thyme, and it goes under the skin as well as over it so the flavour is not just a surface coat. The traditional Lebanese approach is to let the chicken sit overnight in olive oil and lemon, which is what happened here. Tzatziki stays on the side, because yoghurt on hot chicken splits. **Read the full notes** The French gratin is the slowest thing on this list and the least forgiving. Potato and zucchini are sliced thin, layered with gruyere and baked covered for fifty minutes before the lid comes off to brown, or the zucchini water thins the whole tray. The saucy shredded chicken goes the other way, poached whole and pulled by hand so the strands stay long, then returned to a sauce that reduced without them. That is the entire technique. White peaches are the reason that salad exists, and their season is short. They are sweeter and less acidic than yellow peaches, which is why they can sit against arugula and mozzarella with no sugar in the dressing at all. The balsamic travels separately, since peaches weep the moment they are dressed. Cucumber is in there for water and crunch, nothing more. Reheating, and the gratin is the one to plan around. Give it 25 minutes at 350°F covered, then five uncovered, because a microwave turns the gruyere to oil. Zaatar drumsticks want 12 minutes at 400°F uncovered, the tuscan beef meatballs 10 minutes at 325°F in their tomato basil sauce, and the miso glazed halibut only 6 minutes at 300°F. Crispy baked zucchini sticks will not come back in anything but an air fryer, so eat those first, and since the delivery reaches Sugar Land cold, all of that heat happens in your oven rather than mine. Chef Ana Related sessions ## More Meatball Menus - July 2, 2026 **[Beef Stroganoff Meatballs & Chicken Pomodoro Meal Prep](/portfolio/chicken-pomodoro-beef-stroganoff-meatballs-meal-prep-spring/)** 8 menu items - June 30, 2026 **[Bagel-Crusted Salmon & Feta Chicken Meatballs Meal Prep](/portfolio/feta-zucchini-meatballs-everything-bagel-salmon-meal-prep-houston/)** 8 menu items - July 6, 2026 **[Coconut Spinach Lime Shrimp & Chicken Pomodoro Meal Prep](/portfolio/chicken-pomodoro-coconut-lime-shrimp-meal-prep-spring/)** 10 menu items - July 6, 2026 **[Chicken Pomodoro & Parmesan Baked Gnocchi Meal Prep](/portfolio/chicken-pomodoro-parmesan-gnocchi-meal-prep-the-woodlands/)** 9 menu items ### Ready for Your Custom Meal Prep? Let Chef Ana prepare a week of delicious, healthy meals tailored to your preferences. Fresh ingredients, bold flavors, delivered to your kitchen. 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