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Thursday 25 September 2025 08:03:00 GMT
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Chipotle Copycat Chicken Bowls 🔥 (via @jasminemays)  Here’s how I made 6 flavorful, macro-friendly bowls: Instructions STEP 1: Marinate the Chicken In a blender, combine chipotle peppers in adobo, avocado oil, cumin, oregano, black pepper, garlic, chili powder, and water. Blend until smooth. Pour the marinade over the chicken thighs in a large bowl or zip-top bag.  Cover and refrigerate for at least 4 hours (overnight is best). STEP 2: Cook the Chicken Oven Method: Preheat oven to 350°F. Heat a cast iron skillet sprayed with avocado oil over medium-high heat. Sear the chicken for 5-7 minutes on one side, flip, then transfer the skillet to the oven. Bake for ~15 minutes or until the chicken reaches an internal temperature of 165°F. Air Fryer Method: Spray the air fryer basket with avocado oil spray. Lay the chicken in a single layer and cook at 380°F for 15-17 minutes, or until the internal temperature is 165°F. STEP 3: Sauté the Veggies Heat 1/2 tbsp. avocado oil in a skillet over medium heat. Add sliced bell pepper and onion. Sauté for 5-7 minutes, then season with 1 tsp. dried oregano. STEP 4: Prepare the Cauliflower Rice Spray a skillet with avocado oil spray and heat over medium. Add the frozen cauliflower rice and cook until heated through. Stir in lemon juice, lime juice, and fresh cilantro. STEP 5: Assemble the Bowls Start with a base of cauliflower rice. Add black beans, sautéed veggies, and chicken. Top with optional extras like lite mozzarella, pico de gallo, Greek yogurt, or guacamole. Macros per Bowl (makes 6): 541 calories | 24.6g fat | 29g carbs | 40.8g protein 💡 Calorie-Saving Tip: Swap chicken thighs for chicken breast and reduce black beans! Black Foodie Finder 🧡
Chipotle Copycat Chicken Bowls 🔥 (via @jasminemays) Here’s how I made 6 flavorful, macro-friendly bowls: Instructions STEP 1: Marinate the Chicken In a blender, combine chipotle peppers in adobo, avocado oil, cumin, oregano, black pepper, garlic, chili powder, and water. Blend until smooth. Pour the marinade over the chicken thighs in a large bowl or zip-top bag. Cover and refrigerate for at least 4 hours (overnight is best). STEP 2: Cook the Chicken Oven Method: Preheat oven to 350°F. Heat a cast iron skillet sprayed with avocado oil over medium-high heat. Sear the chicken for 5-7 minutes on one side, flip, then transfer the skillet to the oven. Bake for ~15 minutes or until the chicken reaches an internal temperature of 165°F. Air Fryer Method: Spray the air fryer basket with avocado oil spray. Lay the chicken in a single layer and cook at 380°F for 15-17 minutes, or until the internal temperature is 165°F. STEP 3: Sauté the Veggies Heat 1/2 tbsp. avocado oil in a skillet over medium heat. Add sliced bell pepper and onion. Sauté for 5-7 minutes, then season with 1 tsp. dried oregano. STEP 4: Prepare the Cauliflower Rice Spray a skillet with avocado oil spray and heat over medium. Add the frozen cauliflower rice and cook until heated through. Stir in lemon juice, lime juice, and fresh cilantro. STEP 5: Assemble the Bowls Start with a base of cauliflower rice. Add black beans, sautéed veggies, and chicken. Top with optional extras like lite mozzarella, pico de gallo, Greek yogurt, or guacamole. Macros per Bowl (makes 6): 541 calories | 24.6g fat | 29g carbs | 40.8g protein 💡 Calorie-Saving Tip: Swap chicken thighs for chicken breast and reduce black beans! Black Foodie Finder 🧡

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