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@kitrewind_: 🔥 Messi Barcelona Jersey 2018/2019 🔥 Relive the magic of Leo Messi with this iconic FC Barcelona jersey 💙❤️ A legendary season. An eternal legend 🐐 Size: S Available on Vinted or dm me 🛍️ #foot#vinted#vintage#Messi#Barça

kitrewind_
kitrewind_
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Region: FR
Friday 19 December 2025 17:31:23 GMT
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nagalo.benot6
le syndicat 💸💸💸💸💵💶⚔️🫶 :
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2025-12-19 22:03:28
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A nutritious, high-protein Mediterranean-inspired baked chicken served with a vibrant tomato, spinach, and quinoa salad. Seasoned with turmeric and herbs, it aligns with low-carb, low-sodium, and anti-inflammatory dietary goals while being meal-prep friendly. Ingredients: - 4 boneless, skinless chicken breasts (about 6 oz each) - 1 teaspoon turmeric - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1 tablespoon olive oil (preferably extra virgin) - 1 cup quinoa, rinsed - 2 cups water or low-sodium chicken broth - 2 cups cherry tomatoes, halved - 3 cups fresh spinach, chopped - 1/4 cup chopped fresh parsley - 1/4 cup crumbled feta cheese (optional, for flavor) - Juice of 1 lemon - 1/2 teaspoon ground cumin - Salt-free herb seasoning (for additional flavor) Instructions: 1. Preheat oven to 375°F (190°C). 2. In a small bowl, mix turmeric, oregano, garlic powder, black pepper, and cumin. 3. Rub the spice mixture evenly over both sides of the chicken breasts. 4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden. 5. Transfer chicken to a baking dish and bake for 20-25 minutes until cooked through (internal temperature 165°F). 6. Meanwhile, cook quinoa: bring 2 cups water or broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. 7. In a large bowl, combine cooked quinoa, cherry tomatoes, spinach, parsley, and feta cheese (if using). 8. Add lemon juice, a splash of olive oil, and season with salt-free herb seasoning. Toss well. 9. Serve each chicken breast sliced over a bed of the quinoa salad. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A nutritious, high-protein Mediterranean-inspired baked chicken served with a vibrant tomato, spinach, and quinoa salad. Seasoned with turmeric and herbs, it aligns with low-carb, low-sodium, and anti-inflammatory dietary goals while being meal-prep friendly. Ingredients: - 4 boneless, skinless chicken breasts (about 6 oz each) - 1 teaspoon turmeric - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1 tablespoon olive oil (preferably extra virgin) - 1 cup quinoa, rinsed - 2 cups water or low-sodium chicken broth - 2 cups cherry tomatoes, halved - 3 cups fresh spinach, chopped - 1/4 cup chopped fresh parsley - 1/4 cup crumbled feta cheese (optional, for flavor) - Juice of 1 lemon - 1/2 teaspoon ground cumin - Salt-free herb seasoning (for additional flavor) Instructions: 1. Preheat oven to 375°F (190°C). 2. In a small bowl, mix turmeric, oregano, garlic powder, black pepper, and cumin. 3. Rub the spice mixture evenly over both sides of the chicken breasts. 4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden. 5. Transfer chicken to a baking dish and bake for 20-25 minutes until cooked through (internal temperature 165°F). 6. Meanwhile, cook quinoa: bring 2 cups water or broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. 7. In a large bowl, combine cooked quinoa, cherry tomatoes, spinach, parsley, and feta cheese (if using). 8. Add lemon juice, a splash of olive oil, and season with salt-free herb seasoning. Toss well. 9. Serve each chicken breast sliced over a bed of the quinoa salad. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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